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Carrot Pappardelle

Carrots get a pasta-like preparation for a light and spring-y dish. Add a sauce like pesto or tomatoes and meatballs or serve plain with olive oil and parmesan. This is one of those dishes I feel like I can eat so much of and still wake up the next day feeling great (and fitting in my pants!)
Serving Size: 4 People, Prep Time: 15 Minutes, Cook Time: 10 Minutes
Ingredients
Instructions

Ingredients  

  • 3-5 large carrots sliced with peeler
  • 3-5 garlic cloves thinly sliced
  • 2-3 tbsp olive oil
  • 1 bunch of fresh parsley lightly chopped
  • 2 tbsp parmesan cheese
  • 1 tbsp rosemary
  • salt to taste

Instructions

  • Use a vegetable peeler to create thin, long, wide carrot strips
  • Next, thinly slice half the amount of garlic you are using and mince the remaining half to save for later
  • In a medium pot on low-medium heat, add olive oil and sauté sliced garlic until golden brown
  • Stir in the carrot strips, parsley, and the remainder of the minced garlic
  • Cook on medium hear until the carrots have softened and are just slightly al dente and season with salt
  • Remove from the heat and sprinkle with parmesan and rosemary. Enjoy!

Video

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