Spring Recipe: Carrot Ribbon Fettuccine

Erin Gleeson
Erin Gleeson
Erin Gleeson is the New York Times-bestselling cookbook author and artist behind the lifestyle brand The Forest Feast. After working in New York as a food photographer, she left the city for a cabin in the woods which took her work in a whole new direction. Inspired by local California produce, she has now created 5 vegetarian cookbooks and a line of products that showcase her unique blend of photography overlaid with watercolor illustrations and hand lettering. Erin’s goal is to inspire people to be creative at home, to cook more with vegetables, and to share meals together. She lives in the Santa Cruz Mountains of California with her husband Jon and their 3 kids.
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published May 7, 2013
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Credit: Apartment Therapy

Serves4

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(Image credit: Erin Gleeson)
(Image credit: Apartment Therapy)

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.

(Image credit: Apartment Therapy)
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)

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.

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)
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Carrot Ribbon Fettuccine

Serves 4

Nutritional Info

Ingredients

  • 4 to 5

    medium-sized carrots

  • 8 ounces

    fettuccine pasta

  • 4 tablespoons

    olive oil

  • 1

    lemon (with zest removed for garnish)

  • 1/4 cup

    shredded Parmesan (plus a little more for garnish)

  • 1 sprig

    fresh basil (for garnish)

  • Coarse sea salt

Instructions

  1. Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later). 

  2. Cook and drain the pasta.

  3. In a large skillet, saute the carrot ribbons with 2 tablespoons olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4 cup shaved Parmesan. Toss to combine, then plate.

  4. Garnish each plate of pasta with a pinch each of lemon zest, coarse salt, basil and Parmesan. Enjoy!

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)

Visit Erin’s blog: The Forest Feast

(Photography and illustration by Erin Gleeson.)

Filed in:
Ingredient
Main Dish
pasta
Root Vegetables
vegetarian