It seems with every new season, I find myself sitting at the computer browsing recipe sites and foodie blogs for new ideas to add to our already tried and true recipes.
Since I spend so much time outdoors with Grace during the warmer months, getting dinner on the table is often a challenge. I use my crock pot a lot during the summer, allowing my dinner to cook all day while were playing outside. But sometimes that gets a little old.
In an email last week, I saw a recipe I just knew we would love! I checked my pantry and called Joe and had him pick up a couple lemons on his way home from work! I made a couple of small changes that resulted in a perfect summer pasta dish, perfect for us! I was also excited to have an excuse to use the fresh basil we just planted a couple of weeks ago!
I served it as a main dish that first night and we finished the entire pan of it between the two of us! We loved it so much, I prepared it again the next night and served it as a side dish!
Lemon Fettuccine with Carrots
inspired by: Carrot Ribbon Fettuccine
- 3/4 lb. Fettuccine
- 4 Tbs. olive oil, divided
- 1 clove garlic, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 5 carrots, cut into ribbons with a vegetable peeler
- 2 fresh basil leaves, chopped
- juice of 1 lemon
- 1/4 tsp. lemon zest
- Cook & drain pasta according to the direction on the box.
- In a large skillet, add garlic and red pepper flakes to 2 Tbs. of hot olive oil. Cook over medium heat until fragrant.
- Add carrots and fresh basil to the skillet and saute.
- Combine the remaining 2 Tbs. olive oil with the juice of one lemon. Stir in the lemon zest.
- When the carrots are slightly tender (or the tenderness that you desire), stir in the drained pasta.
- Pour the oil/lemon juice mixture over the pasta and carrots, stirring until evenly coated.
- Serve either as an entree or side dish.
- The original recipe called for grated parmesan. I'm not a fan, so I left it out.
- I also left out the salt, since we're cutting back on sodium.
- Also, since we're not much for garnishing our plates, I just added the basil to the pan when I cooked the carrots and added the lemon zest to the lemon juice/olive oil mixture before pouring it over the pasta.
- Since we omitted the salt, the crushed red pepper flakes were a delicious addition! I love the combination of the lemon and spicy pepper flakes!
I prepared this recipe twice last week and it's appearing again on this week's menu plan! I think this recipe is a keeper!
This recipe has been shared with the following blog carnivals and linky parties: