Coastal Carrot Fettucine from Eating Clean - Eat Drink Better

Coastal Carrot Fettucine from Eating Clean

This carrot fettuccine is made from carrots shredded into ribbons with a vegetable peeler. You’ll be surprised at how much it tastes like the real thing.

This carrot fettuccine is made from carrots shredded into ribbons with a vegetable peeler. You’ll be surprised at how much it tastes like the real thing.

Get the recipe for Coastal Carrot Fettucine from Eating Clean. If you want to read about how I recovered from 10 years of chronic illness by changing my diet, you can read my story here or get my book, Eating Clean.

More Eating Clean goodness: Golden Bell Pepper Soup

In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler. I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor.

Coastal Carrot Fettuccine with Sun-Dried Tomatoes and Pumpkin Seeds

Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 cup grape tomatoes, quartered
  • 2 1/2 tablespoons finely chopped fresh basil, divided
  • 3 large rainbow or orange carrots, peeled
  • 1 cup Sun-Dried Tomato Sauce
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pumpkin seeds, toasted, for garnish

Cooking Directions

  1. In a large skillet, heat the oil over medium-low heat. Add the garlic and saute until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and saute 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, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.

Text and images excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image ©Lauren Volo.

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About the Author

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes. Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie's work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. Amie's first cookbook, 'Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body’ will be in stores nationwide March 8, 2016.