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Spring Carrot & Fettuccine Noodles
Introduce
Chef :
LeelumaeSpring Carrot & Fettuccine Noodles
This side is perfect accompaniment for a spring dish like Easter. My mom and I came up with it one year to get the guys to eat their Easter veggies!!
Ingredient
Food ration :
6 servingsCooking time :
20 mins
2 lbs
carrots
1 lb.
fettuccine noodles
1/2 cup
walnuts, chopped
2 cups
chicken broth
1/2 pkg.
Neufchatel cheese (4 oz.)
1 Tbsp.
lemon zest
1 tsp.
lemon juice
to taste
Salt and Pepper
Cooking instructions
* Step 1
Begin by toasting walnuts in oven at 350 degrees for about 8 to 10 minutes. Set aside.
* Step 2
Grate your lemon zest and set aside. You will use 1 tsp. Of lemon juice from this lemon as well, so keep close by!
* Step 3
Peel off outer skins of your carrots with a potato peeler and discard.
* Step 4
Using the same utensil, continue to slice off "noodles" from the carrot. Collect all into large bowl. You will be left with odds and ends of carrots. These can be saved for snacking or another use. My brother was eating them as fast as I was peeling them!
* Step 5
In a large pot, cook your fettuccine noodles, drain and set aside.
* Step 6
In a separate pot, whisk together lemon zest and broth until blended. Whisk in salt and pepper. Cut cheese into chunks and add to broth.
* Step 7
Once cheese begins to melt and blend, add in your carrot ribbons. Bring to a boil.
* Step 8
Reduce your heat to medium low and add in the fettuccine noodles. Continue to simmer until liquid is mostly absorbed.
* Step 9
Lastly, add in lemon juice and toasted walnuts. Combine thoroughly.
* Step 10
We served ours as a side for Easter Supper. Enjoy!
Note: if there is a photo you can click to enlarge it
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