Sautéed Carrot “Linguini”(WITH PICTURES)

If you’re looking for a nutrient-packed alternative to pasta, have a hankering for carotene, or have a 5 pound bag of carrots to use up (I fell into the ‘hey, it’s on sale!’ trap once again…I never learn), these carrot ribbon noodles are the way to go. They’d be delish dressed up with your favorite sauce but I liked ‘em with just garlic, onions, olive oil, salt, and pepper. After a meal like this you will have bionic eyes that will probably be able to see through walls or shoot laser beams or somethin’.



Makes about 8 cups

* 8 carrots, washed
* 2 small onions, diced
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* freshly ground black pepper, to taste (I like a lot!)



DIRECTIONS

*With a vegetable peeler, peel the carrots into long, thin strips and sprinkle with salt.
*For super soft and wiggly “pasta,” par-boil the carrots in about 3 cups of water for 2-3 minutes, then drain.
*For firmer carrot noodles skip the par-boiling.
*Coat the bottom of a large pan with olive oil and heat on medium-high heat.
*When hot, add the carrots, onions, garlic, and black pepper.
*Toss frequently with tongs until the carrots soften.
*Keep tossing until the carrots begin to brown on the edges but before it all starts to burn.
*ADD PASTA SAUCE

EAT AND ENJOY!
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