Coastal Carrot “Fettuccine”
Create a healthier eating habit with this one.
Ingredients
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 cup grape tomatoes, quartered
2.5 tablespoons finely chopped fresh basil, divided
3 large rainbow or orange carrots, peeled
1 cup tomato puree of choice
1/4 teaspoon sweet paprika
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pumpkin seeds, toasted, for garnish
1. In a large skillet, heat the oil over medium-low heat. Add the garlic and sauté until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and sauté until the tomatoes burst and release their juices, about 5 minutes. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
2. Add the carrots, tomato sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining 1/2 tablespoon basil and the pumpkin seeds before serving.
