carrot-fettuccine
Lauren Volo
ingredients
2 tablespoons more-virgin olive oil
1 clove garlic, minced
1/2 cup grape tomatoes, quartered if large
2 half of tablespoons finely chopped clean basil
3 large rainbow or orange carrots
1 cup tomato sauce
1/four teaspoon candy paprika
1/four teaspoon sea salt
1/4 teaspoon freshly floor black pepper
2 tablespoons pumpkin seeds, toasted, for garnish
guidance
1. warmness oil over medium-low warmness in a big skillet. add garlic and sauté till smooth and fragrant,about 30 seconds. upload tomatoes and a pair of Tbsp. basil; sauté until tomatoes burst and launch their juices, approximately five minutes. Shave carrots into ribbons, the use of both a spiral slicer (aka spiralizer) or a vegetable peeler.
2. add carrots, tomato sauce, paprika, salt, and pepper to skillet and cook dinner till carrots are tender,about 10 mins. Sprinkle with final half Tbsp. basil and garnish with pumpkin seeds earlier than serving.
Print
Prep: 15 mins
cook: 15 minutes
general: 30 minutes
Yield: 4
dietary facts
calories according to serving:
114
fat in line with serving:
8g
Saturated fats according to serving:
1g
ldl cholesterol in keeping with serving:
0mg
Fiber per serving:
3g
Protein in line with serving:
2g
Carbohydrates per serving:
11g
Sodium in keeping with serving:
505mg
Iron in keeping with serving:
1mg
Calcium in keeping with serving:
35mg
This Recipe Is
Low Calorie
Low Carbohydrate
Low ldl cholesterol
Low Saturated fat
Meatless
Recipe tailored from eating smooth. Copyright © 2016 by means of Amie Valpone.
