Roasted Carrot Linguini by Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Step 1: Roast the Carrots Ahead of Time. 4 medium Carrots, cut 1/8 inch diagonal pieces1 medium Onion Cut in length wise strips3/4 tsp Extra Virgin Olive OilStep 2: Start The Water Heating to Cook the Pasta: 1 oz Barilla Linguine Place 1 quart Water in pan add about 1/2 tsp salt to waterStep 3: Start Cooking the Sauce: 3/4 tbsp Extra Virgin Olive Oil 3 tbsp chopped Shallots 1 oz Cooking White Wine14.5 ounce can Petite Diced Organic Tomatoes No Salt 2 tsp Fresh Oregano (or 1 tsp ground oregano) 1 big handful of fresh basil leaves (or 2 tsp dried sweet basil leaves) 1 to 2 cloves chopped Fresh Garlic (or 1/2 tsp dried garlic)1 TBSP chopped (10 grams or so) Sun Dried Tomatoes (optional)1 Tbsp or 10 grams Tomato Paste 1/4 tsp Kosher - Salt to taste
Step 1, Roast the Carrots Ahead of Time:
Preheat oven to 400 degrees.
Cut fresh carrots in thin diagonal strips.
Cut onion in slices length wise from end to end.
Place on cookie sheet, and toss 3/4 Tbsp olive oil to coat all of vegetables. Roast in 400 degree oven about 30 minutes tossing once at 15 minutes. (I like to put my pan closer to the bottom of the oven so they caramelize.)
Remove from oven and set aside.
Step 2: Boil the linguini in water al dente', timed to get done when the sauce is just about done.
Step 3 Make the Sauce:
Add the chopped shallots to a fry pan with the remaining 3/4 TBSP olive oil. Gently cook until they are translucent about 3 minutes. Add garlic and cook gently another minute.
Deglaze pan with 1 ounce cooking wine.
Add the canned tomatoes, tomato paste, a pinch of sugar, Salt, all the spices (Fresh is the best) and begin to simmer reducing liquid until it thickens about 5-8 minutes.
Add the carrots and the one ounce of cooked pasta.
Simmer about 1-2 minutes so the carrots and pasta absorb the flavor of the sauce.
Serve hot topped with Parmesan cheese.
Eat Slowly and enjoy every bite!
Serving Size: 2 HUGE servings!
Preheat oven to 400 degrees.
Cut fresh carrots in thin diagonal strips.
Cut onion in slices length wise from end to end.
Place on cookie sheet, and toss 3/4 Tbsp olive oil to coat all of vegetables. Roast in 400 degree oven about 30 minutes tossing once at 15 minutes. (I like to put my pan closer to the bottom of the oven so they caramelize.)
Remove from oven and set aside.
Step 2: Boil the linguini in water al dente', timed to get done when the sauce is just about done.
Step 3 Make the Sauce:
Add the chopped shallots to a fry pan with the remaining 3/4 TBSP olive oil. Gently cook until they are translucent about 3 minutes. Add garlic and cook gently another minute.
Deglaze pan with 1 ounce cooking wine.
Add the canned tomatoes, tomato paste, a pinch of sugar, Salt, all the spices (Fresh is the best) and begin to simmer reducing liquid until it thickens about 5-8 minutes.
Add the carrots and the one ounce of cooked pasta.
Simmer about 1-2 minutes so the carrots and pasta absorb the flavor of the sauce.
Serve hot topped with Parmesan cheese.
Eat Slowly and enjoy every bite!
Serving Size: 2 HUGE servings!
Nutritional Info Amount Per Serving
- Calories: 303.1
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 603.5 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 8.5 g
- Protein: 7.1 g
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