Coastal Carrot “Fettuccine” With Sun-Dried Tomatoes and Pumpkin Seeds

Serves 4

Ingredients

• 2 tablespoons extra-virgin olive oil*
• 1 garlic clove,
• ½ cup grape tomatoes, quartered
• 2½ tablespoons finely chopped fresh basil, divided
• 3 large rainbow or orange carrots, peeled
• 1 cup jarred organic tomato sauce
• ¼ teaspoon sweet paprika*
• ¼ teaspoon Himalayan salt*
• ¼ teaspoon freshly ground black pepper*
• 2 tablespoons pumpkin seeds*, toasted, for garnish

*Ingredients available at Go Vita Cairns Stores

Preparation

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 2 tablespoons of the 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 ~ available at Go Vita Cairns stores)

4. Add the carrots, 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 ½ tablespoon basil and the pumpkin seeds before serving. – YUM!