Warm Carrot Fettuccine Salad

11 25 245
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Warm Carrot Fettuccine Salad
Health Highlights
Grain-free pasta alternative.


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)
1/4 tsp Paprika, sweet
1/4 tsp Sea Salt
1/4 tsp 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!


Nutritional Highlights:


High in beta carotene which converts to vitamin A in your body and is important for healthy skin, immune health and vision.

Nutrition Facts

Per Portion

Calories 245
Calories from fat 154
Calories from saturated fat 22.0
Total Fat 17.1 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.1 g
Cholesterol 0
Sodium 975 mg
Potassium 864 mg
Total Carbohydrate 21.9 g
Dietary Fiber 7.2 g
Sugars 10.7 g
Protein 4.5 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 3.1

Energy sources


Meal Type(s)