A gorgeous plate of slender, gently twisted spaghetti intermingled with elegant, curled strands of vibrant orange carrot ribbon. A delicate, lightly creamy garlic sauce brings it all together, accented by flecks of fresh green herbs and a dusting of nutty, golden Parmesan. It's a medley of colors and textures, inviting and appetizing.

Carrot Ribbon Pasta with Creamy Garlic Sauce

Category Main Course
Prep 20 minutes
Cook 20 minutes
Style American
Technique Boiling
Diet Friendly Vegetarian

Daily Recipe: June 02, 2024

There's nothing more comforting than a bowl of pasta, but this isn't your average noodle dish. We're infusing it with a refreshing crunch and a hint of sweetness from the humble carrot. Borrowing elements from quintessential American cuisine, this recipe strikes a balance between comfort food and seasonal freshness, and it's a playful twist on the familiar.

Ingredients (for 2)

Preparation

  1. Step 1 - 🍝💦🔥
    Boil the spaghetti in salted water according to package instructions until they are al dente. Once cooked, set them aside.
  2. Step 2 - 🍳🧄🔥
    Heat olive oil in a skillet over medium heat. Then, add the minced garlic and sauté them until they're fragrant.
  3. Step 3 - 🥕🍳🔥
    Add the carrot ribbons to the skillet and cook until they've softened.
  4. Step 4 - 🥛🍳🔥
    Pour in the heavy cream to the skillet and let it come to a gentle boil.
  5. Step 5 - 🍝🧀🍳
    Add the cooked spaghetti to the skillet, followed by the grated Parmesan cheese. Toss well to ensure every strand is coated with the creamy garlic sauce.
  6. Step 6 - 🧂🌿🍝
    Season the pasta with salt and pepper. Then, sprinkle the finely chopped fresh herbs over the top. Serve the pasta immediately after.

Additional

This recipe also allows for great customization. Feel free to add a protein of choice like grilled chicken or shrimp for a non-vegetarian version. Alternatively, to make it vegan, use dairy substitutes for the cream and Parmesan cheese. For a fun activity with kids, let them do the carrot peeling (with a safe peeler, of course).