Wednesday, June 21, 2017

Carrot Ribbon Fettuccine

Carrot Ribbon Fettuccine

My little deck herb garden is doing great this year. I love being able to walk right outside
the kitchen to snip fresh herbs for my recipes! I also have two tomato plants and two
strawberry plants as well.  I can't wait to see pretty little strawberries on my deck!

I try to go to our local Farmer's Market on Saturday mornings when I can.  My parent's
plant a huge garden and are very generous, so I don't buy many vegetables at the market,
but this pretty bunch of carrots were calling my name.

Carrot Ribbon Fettuccine

Spring Carrot Ribbon Fettuccine

I decided to make a recipe that I had pinned a couple of years ago from The Forest Feast.
I already had everything I needed to make carrot ribbon fettuccine and my basil has been
going crazy, so I finally went for it and I'm so glad I did! The meal was delicious!
I will definitely make it many more times over the summer months.

Carrot Ribbon Fettuccine

Carrot Ribbon Fettuccine

Carrot Ribbon Fettuccine

4-5 medium carrots
8 ounces fettuccine pasta
4 T extra virgin olive oil
1 lemon
1/4 cup shredded Parmesan cheese
1 sprig of fresh basil
salt and pepper to taste

Peel the carrot skin and discard.  Using a vegetable peeler, working from top to
bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar
width strips.  Use remaining carrot in a salad later.

Cook pasta and drain.

In a large skillet, saute the carrot ribbons with 2 tablespoons of olive oil and a pinch
of salt for about 3 minutes or until they become slightly limp.  Turn the heat to low
and add the cooked pasta to the skillet.  Add the juice from one lemon, 2 more
tablespoons of olive oil and the parmesan cheese.  Toss to combine. Season with
salt and pepper and basil.


Recipe from The Forest Feast


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