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This recipe is a good alternative for individuals who wish to average their carbohydrate consumption. There are a lot of various recipes for historically carbohydrate heavy dishes, similar to zucchini noodles, cauliflower rice, and shirataki noodles. You possibly can strive making noodles out of a wide range of greens, similar to spaghetti squash. For this recipe, carrots would be the star of the dish reworking into skinny layer of fettuccine pasta: carrot-uccine! You will not even want a noodle maker or different fancy gear, a peeler will do the job! You possibly can swirl it, sauce it, and benefit from the pasta expertise whereas nonetheless consuming your veggies!



It’s, nevertheless, necessary to do not forget that carbohydrates are our physique’s most well-liked power supply and could be a part of a wholesome, balanced diet. Good carbohydrate decisions embrace oats, legumes (beans, peas, lentils), entire grains (like brown rice, quinoa, barley, bulgur, and so on.), entire wheat pasta, multigrain bread, potatoes/candy potatoes, corn, and fruit. 


Do you know that Well being Canada recommends consuming a minimum of one orange vegetable serving per day? Orange greens, similar to carrots, squash, and candy potato, are excessive in beta-carotene (transformed to vitamin A in our physique), vitamin C (necessary for immune operate), and carotenoids (highly effective antioxidants).


This dish can simply be made vegan by substituting feta cheese for any vegan cheese. Not solely is that this dish image excellent – it tastes nice too! What’s your favorite strategy to incorporate extra greens into your meals? Inform us within the feedback part under!



Elements (for two  servings):


  • 1 cup purple onions, reduce into half circles

  • 1/2 zucchini (medium dimension), reduce into circles

  • 1 cup bell peppers, most well-liked shade

  • 2 tbsp sundried tomatoes, chopped

  • 1/2 cup corn, recent or frozen

  • 1 giant carrot, or 2 small-sized

  • Salt, pepper, garlic powder

  • 1 tbsp extra-virgin olive oil

  • 2 tbsp basil pesto

  • Feta cheese

  • Kalamata olives

  • Parsley for garnish




  1. Put together the carrot fettuccine pasta with an everyday peeler. Put aside.

  2. Warmth the olive oil in a pan and sauté the purple onions, bell peppers, zucchini, and sundried tomato till tender.

  3. As soon as tender, add corn  and blend with remainder of the greens. Add half of the pesto and season with garlic powder.

  4. Add the carrot fettuccine and blend with greens.

  5. Add remainder of the pesto sauce and alter seasoning (salt and pepper) as most well-liked.

  6. As soon as carrot fettuccine is tender and included with greens and sauce, take away from warmth.

  7. Garnish with Kalamata olives, cheese, and parsley.

  8. Serve heat, get pleasure from!