Carrot Spaghetti
3 medium carrots
1/4 teaspoon salt
3 tablespoons olive oil
freshly ground pepper, to taste
1/4 onion, diced, optional
2 small cloves garlic, finely diced
1/4 cup pasta sauce
1. Wash the carrots well, especially if they are not organic. With a vegetable peeler, peel the carrots into long thing strips and sprinkle with salt.
2. Coat the bottom of a large pan with the olive oil and heat on medium-high heat. When hot, add the carrots. Toss frequently (this works well with tongs). When the carrots start to soften, add the garlic and pepper (add onion here too if you like).
3. Keep tossing for a couple of minutes until some of the carrots get brown around the edges (don't burn!) and the garlic is golden. Serve with your favorite pasta sauce (tomato based, I really can't vouch for alfredo or other fancy sauces).
The nice thing is that it can be twirled with a fork the same way as regular pasta! Great if you're a carrot lover as I am.
SO HOW'D IT GO?
This was surprisingly awesome! I omitted the onion since I ran out, and added a dollop of cheez sauce as well as some oregano and parsley (I think).
wow this is great! i'm eating it right now for lunch....so light and fresh tasting......i added some fresh basil and instead of sauce i just added one fresh diced tomato to the mix as well as extra onion and less olive oil.......the only negative thing was that the carrots were extremely hard to peel long and spaghetti-like with a hand peeler...what do you use?....thanks so much!
I was out of onions, but even without them, this was DELICIOUS. better still, it was very, very cheap, and healthier than pasta.
5 stars!
A good use for all those extra carrots in my veg boxes!! Thank you!
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