|10 min||15 min||2|
|2 tbsp||Extra virgin olive oil|
|1 clove(s)||Garlic (minced)|
|1/2 cup||Grape tomatoes (quartered)|
|2 tbsp||Basil, fresh (finely chopped)|
|3 large||Carrots (peeled)|
|1 cup||Tomato sauce, canned (or Sun-Dried Tomato Pesto)|
|1 dash||Paprika, sweet|
|1 dash||Sea salt|
|1 dash||Black pepper|
|1 tbsp||Basil, fresh (for garnish)|
|2 tbsp||Pumpkin seeds (pepitas) (toasted, for garnish)|
1. In a large skillet, heat the oil over medium-low heat. Add the garlic and sauté until soft and fragrant, about 30 seconds.
2. Add the tomatoes and basil and sauté until the tomatoes burst and release their juices, about 5 minutes.
3. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
4. Add the carrots, tomato sauce (or Sun-Dried Tomato Sauce), paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining basil and the pumpkin seeds before serving. Enjoy with your choice of protein as a side, as an appetizer or light lunch!
High in beta carotene which converts to vitamin A in your body and is important for healthy skin, immune health and vision.