I was way too tired to even think about dinner tonight, much less cook it, so I charged my minion with rustling us up some grub. After a minute of obligatory grumbling ("Oh, you mean I need to fix something for YOU, too? Cause I was just gonna eat cereal.") she did her usual vegweb search and found this recipe that we both loved. It's amazing how much flavor a touch of olive oil, garlic, and red onion can impart. This recipe as shown is probably only one serving. The carrot ribbons make a perfect "pasta." We topped lightly with marinara; don't use too much sauce so the other flavors come through.
3 medium carrots
2 small cloves garlic
1/4 of an onion, diced (optional)
3 tablespoon olive oil
1/4 teaspoon salt
freshly ground pepper
1/4 cup of your favorite pasta sauce
Directions:
Wash the carrots well, especially if they are not organic. With a vegetable peeler, peel the carrots into long thing strips and sprinkle with salt. Finely dice the garlic and onion (if desired).
Coat the bottom of a large pan with the olive oil and heat on medium-high heat. When hot, add the carrots. Toss frequently (this works well with tongs). When the carrots start to soften, add the garlic and pepper (add onion here too if you like). Keep tossing for a couple of minutes until some of the carrots get brown around the edges (don't burn!) and the garlic is golden.
Serve with your favorite pasta sauce (tomato based, I really can't vouch for alfredo or other fancy sauces).
The nice thing is that it can be twirled with a fork the same way as regular pasta!
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