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Carrot Spaghetti

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

I used the general idea; sauteed the carrots with some beet greens and tossed them in pesto. They were a big hit! Thanks for the inspiration.

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WOWZA!
this was GREAT! my mom didn't believe it was just carrots-she thought it was pasta with carrots, pasta made from carrots, etc. it was UNBELIEVEABLEY good and easy. THANKS for posting this!

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Delicious! So simple and tasty... MMMMMMMMMM

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This had been one of our fav carrot recipes since it was first published. Even my AS son will eat this and ask for seconds. It's really good tossed with a bit of homemade pesto and sund dried tomatoes.

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Yeah this was definitely tasty.  A little tedious to peel all the carrots if you're cooking for more than just yourself like I was, but soo delicious.  I topped mine with homemade basil-parsley pesto sauce, spinach, and tomatoes.  Mmmm!

Next time I am going to try sans sauce or vegan alfredo...

What a unique and ever so tasty idea!  Kudos.

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This was pretty good. I liked that I could twirl it around the fork like pasta.

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oh, and yes, i also lay my carrots flat on the cutting board without cutting them in half or anything first, and then used the vegetable peeler to slice them... so it was really more like fettucini shaped 'pasta,' i.e. wide and flat 'noodles.

mmm, so good!

melissa'

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i've had this recipe for almost a year and SO regret never trying it sooner... d'oh!

i made it tonight for myself and my very italian friend and we both were amazed at how much better than spaghetti it was.  i followed the recipe and topped it with my homemade tomato sauce, it was absolutely delicious and i'm extra thrilled because i get SO many carrots from the farm all summer, and never have anything great to do with them.

goodbye spaghetti, hello carrot spaghetti; thanks so much for this fantastic recipe!

melissa

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I just made this for the second time. This is so fantastic!! I sauteed diced onions, garlic, green peppers and squash with it. Then added about 1 tbl of spaghetti sauce and mixed in. I only made one serving and used about 1tbl ( maybe even less) of olive oil. Thanks to the other reviewer that suggested laying the carrots flat on the board, that helped a lot! ;)b

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made this again!!! and i want moreeee! These are sooo healthy and delicious. i think i may eat carrots for the rest of my life.

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