Receta Carrot Ribbon Fettuccine
I can’t even tell you how amazing this recipe is. It’s
honestly one of the best recipes I have made in forever. The original recipe does
not call for garlic, but I added garlic and I wouldn’t change a thing!
Garlic just
makes this recipe pop! Like I said this is one of the best recipes ever. I think
you could even add more vegetables to the recipe like yellow squash and
zucchini.
This is a great summer recipe because it’s light and delicious. I can’t
wait to make it again. I think this would be a great main dish! You could even
add some grilled chicken to it for a main dish.
- 4-5 medium sized carrots
- 8 ounces fettuccine pasta
- 2 garlic cloves minced
- 4 tablespoons olive oil
- 1 lemon
- 1/4 cup shredded parmesan (plus more for garnish)
- Coarse sea salt
Directions:
Peel the carrot skin. Then, working from top to
bottom, peel thin ribbons from the carrots. I used a "Y" peeler.
Spin the carrot as you go to get
similar width strips.
Cook and drain the pasta.
In a large skillet, sautee´ the carrot ribbons and the minced garlic with 2T olive
oil and a pinch of salt until they become just slightly limp (about 3 minutes
on medium heat).
Turn the heat to low and add the cooked pasta to the skillet.
Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved
parmesan.
Toss to combine, then plate, with extra parmesan as a garnish
Original Recipe Source
Check Out Our Online Recipe Book: www.CafeChatterbox.com