Hellooooo!! HAPPY Wednesday :D
How are you?! How's your week going?! I hope you're ROCKING it!! It's midweek, so lets keep it going STRONG, PRODUCTIVE, and HEALTHY!!!
Today I'm posting a recipe! Bring HEALTHY on!! To me, vegetables are the most delicious thing ever...lol! Vegetables taste amazing and they're so much fun to cook! In this recipe, a spiral vegetable slicer quickly turns carrots into pasta strands!! Yes please :D
Carrot Noodles & Pasta With Garlic Yogurt Sauce
Cook time: 22 minutes
Total time: 35 minutes
6 rainbow carrots
6 Tbsp extra-virgin olive oil
zest of 2 lemons
1/2 cup minced cilantro
1/4 tsp saffron
2 cloves garlic, minced
1 1/2 cups Greek yogurt
8 cups carrot spirals (use a spiralizer to cut carrots into noodle-like strands)
4 cups cooked and cooled angel hair pasta
2 Tbsp lemon juice
Preheat oven to 375. Cut rainbow carrots in a medium dice, toss with 4 Tbsp of oil, and salt to taste. Spread on a baking sheet and roast until fork-tender, about 20 minutes. Remove from oven and immediately toss with zest of 1 lemon and cilantro. Set aside.
In a pan over medium, heat the remaining 2 Tbsp olive oil, saffron, and garlic. Once fragrant (after about 1 minute), turn heat to low and add yogurt and 1 cup water. Stir slowly until fully incorporated. Remove from heat and allow to cool.
Toss the carrot noodles, angel hair, and roasted carrots with yogurt sauce; divide between 6 bowls and sprinkle each with lemon juice and remaining zest.
Nutrition per serving: 449 cal, 19 g fat (5 g saturated), 55 g carb, 13 g protein, 8 g fiber, 280 mg sodium.
I HIGHLY recommend this recipe...so go ahead...it's an AWESOME day to cook candy from the earth :D
Have a FITastic couple of days!
SEE YOU right back here on Fridayyyyy!!
Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist