I love May when all the seasonal farmers markets start to open. For the next 4 weeks, I'll be visiting the markets weekly near where I live in Northern California and buy ingredients to make a simple, vegetarian dish to share with you. This week there were gorgeous rainbow carrots at the market, along with lemons from a neighboring table. A fresh veggie fettuccine was definitely on the menu.
I used a vegetable peeler to make long slim ribbons from the carrots, and tossed them with fettuccine pasta which was about the same width. I like the ratio of carrot to pasta to be about one to one. I looked for long carrots so the ribbons would be more "pasta-like."
The carrots lighten the pasta dish a bit, but it's just as satisfying! The sauce is simply olive oil, lemon juice and parmesan. Garnish with a bit of basil and lemon zest (and more cheese, if you wish!) — it's a fresh and filling main course.
Carrot Ribbon Fettuccine
Visit Erin's blog: The Forest Feast
(Photography and illustration by Erin Gleeson.)