Plate of Illusion – Carrot Fettuccine in Lemon Ginger Sauce [The Mouthful Morsel]

Create Your Own Bite, The Mouthful Morsel

Once cooked, these thin ribbons of carrot take on the twirlable, familiar texture of pasta.

Create Your Own Bite #7

Carrot Fettuccine in Lemon Ginger Sauce

3 Medium Carrots

1 Teaspoon Olive Oil

1 Tablespoon Light Butter

1/2 Teaspoon of Ginger

1 Lemon

This recipe makes approximately 2 cups of Carrot Fettuccine, approximately 2 servings.

Estimated Calories: 100

The wonderful thing about using fresh, raw vegetables in place of pasta, is that they serve as the perfect vehicle to try new sauces that might otherwise be too rich or heavy.

Carrots, packed with carotene, are known for being loaded with nutrients to improve eyesight and help tissue development. Only fifty calories per one-cup serving, they make a fabulous substitute for high carb, high calorie pasta when peeled into long, thin strands.


A few basic ingredients, prepared properly, can make a meal packed-with flavor and low in guilt.

The basic step in producing a carrot “pasta” dish is to grab your vegetable peeler and begin stripping the carrots  down into the noodle-length and thickness of your choice. After rinsing off three medium carrots and removing their rough outer layer, I pared mine down into a fettuccine-style strips with my handy peeler (a much easier kitchen tool than the food processor to conquer.)

Once all of the carrots have been pared-down, heat up your pan with the olive oil, and begin to cook your carrots. Toss frequently to keep the carrot strands from burning, but allow the “pasta” to cook thoroughly. If undercooked, carrots will maintain their crunchy, raw texture. To create supper-soft carrot noodles, a good tip is to steam or boil the carrots before tossing them into the pan.


Toss the carrot “noodles” frequently to ensure even cooking and the perfect pasta texture.

Once the carrots have adopted the noodle-texture of choice, you are ready to add any other ingredients or sauces into the mix. Feeling inspired by the beautiful weather, long overdue and much needed, I decided to adopt a recipe I found on Epicurious that called for lemon ginger-butter sauce.

To create this component of a healthy springtime meal, I used Balade Light Butter, with the zest from one lemon, and the juice from half a lemon squeezed right into the carrot noodles cooking on low. Once the lemon juice, zest, and butter were thoroughly mixed with the noodles, I added ginger for a touch of heat.

Eat this as a snack, a light lunch, or bulk up your Carrot Fettuccine with diced yellow peppers and baked tofu for a hearty dinner. Either way, embrace the fresh, crisp flavors of summer and have fun with your favorite sauces on this pasta-illusion.

I’ll be back tomorrow for a look at an amazing no-noodle lasagna, invented by and in honor of my wonderful, fabulous mother.

Until then, I’m off to find another little bite!



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