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?
Eating this right now, I love this easy, but tasty recipe. I'm going to bring this to my book club meeting next weekend. I hope they enjoy it as much as I do.
This was pretty crazy good. No sauce necessary. I added a few raisins for fun and was glad I did. ;)b
This was sooooooo yummy and such a great alternative to high cal/high carb pasta! I added a little zucchini and topped it with a red sauce and a bit of soy mozzarella. Be careful splicing the carrots! I definitely cut myself pretty bad :-\...but it was all worth it for this fantastic recipe.
Ate this again last night for dinner, it's sooooooooo good. Simple, yet flavorful recipe. This recipe makes me love carrots even more. :)>>>
Sweet LORD!
This was amazing.
I followed the recipe exactly and made my own pasta sauce with some pure tomato paste, basil, mushrooms, garlic and eggplant.
At the last minute I cubed up some baked tofu and slipped it into my little bowl of carrot spaghetti loveliness.
Thanks for the recipe. It's a winner.
This recipe is awesome, eating some right now with dinner-marinated green beans(from this site) and couscous?-Dd I spell that right :-\ My plate is colorful. The carrots taste even better cold. Only thing additional I added was Spike no salt seasoning. Great recipe, I know this will become a favorite
This is absolutely AWSOME!!! Just finished off a large bowl of it! I'm not a big fan of carrots, however after being lazy and not going to the store I didn't have much left to work with. I had a few carrots, spaghetti sauce, and garlic left. So I thought I'd give this a try. I used some olive oil, lots of garlic (I'm a garlic freak) and they turned out perfect! didn't take too long to make either. I'm just mad now that I don't have any more carrots left to make more. carrot "noodles" are even better than pasta!!!!
Great recipe! It's simple, inventive, and most importantly YUMMY. I used a few TBS of plain canned tomato sauce with basil and oregano and lots of garlic and onions. Terrific.
;DVery nice, very nice! I used a convination of olive oil and sesame oil, and it turned out DELICIOUS! Thanx! ;D
Thanks for posting this- I never thought about using carrots for pasta, but this was incredible! I used plenty of olive oil (unfortunately I'm very well known for this), sautéed fresh garlic, mushrooms, red onions, tomatoes, and parsley in a large pan and did my carrots on the other side of my stove with the basic salt and pepper deal. after everything was cooked through I combined them and sprinkled fresh parsley over the top. I also, being so known for my love of olives and olive oil, had some calamata olives on the side. It was sooo good, even my mother liked it, and when she heard I was making pasta with carrots, she thought it sounded too weird to be good. Next time I'll definitely add some fresh spinach to the sautee pan, I was out of them this time.
Thanks again!
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