Herbed Carrot Spaghetti with Pine Nuts
Servings
Serves 6
Vegetarian pasta lovers will rejoice with just one bite of this ridiculously tasty dish. Instead of glutinous pasta we’re using fresh carrot ribbons and sautéing them in flavorful coconut oil, then tossing in fresh tarragon, broccoli, pine nuts and agave nectar to create a truly flavorful vegetarian dish that will please the most discerning pasta palate.
Ingredients
1 teaspoon
Virgin Coconut Oil in Glass Jar, Organic
3 cups
carrots, peeled and ribboned
2 teaspoons
chopped tarragon
1 teaspoon
Agave Nectar, Light & Organic
¼ teaspoon
salt
2 cups
broccoli, large chop
1 cup
Pine Nuts, Raw Organic
Directions
- In a wok, place 1 teaspoon of coconut oil on medium heat.
- Place 3 cups of ribboned carrots in the pan.
- Continue to cook until carrots have reduced to ½ original amount.
- Toss in tarragon, agave nectar, and salt until carrots are fully coated.
- Add broccoli and pine nuts.
- Continue to cook for 5 minutes and serve.
Nutritional Information
Serving Size
1 Cup
Calories
230
Total Fat
20 g
Saturated Fat
2.5 g
Protein
5 g
Total Carbohydrate
9 g
Dietary Fiber
3 g
Cholesterol
0 mg
Iron
3 mg
Sodium
125 mg
Calcium
22 mg
Featured Products
12 fl. oz.
$8.99
23.28 oz.
$6.99
8 oz.
$18.99
