Roasted Carrot Linguini by Tamera
- Servings Per Recipe: 2
- 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
IntroductionSometimes we need a big plate of pasta with all the taste within calorie constrictions! And this is it for me! Growing up Italian, pasta is my true comfort food! Sometimes we need a big plate of pasta with all the taste within calorie constrictions! And this is it for me! Growing up Italian, pasta is my true comfort food!
Step 1: Roast the Carrots Ahead of Time.
4 medium Carrots, cut 1/8 inch diagonal pieces
1 medium Onion Cut in length wise strips
3/4 tsp Extra Virgin Olive Oil
Step 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 water
Step 3: Start Cooking the Sauce:
3/4 tbsp Extra Virgin Olive Oil
3 tbsp chopped Shallots
1 oz Cooking White Wine
14.5 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
I would think if you prefer to roast a variety of vegetables that would work for this dish too! Squash, Zucchini, Broccoli, etc....Don't forget to season the vegetable before you roast them.
I like to use salt, garlic powder, pepper. Don't use any of the leaves as they don't taste good when they roast at a high temperature.
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!