Looking for a quick, vibrant, and utterly delicious meal that will tantalize your taste buds? Look no further than this Carrot and Tomato Pasta! With just 30 minutes from prep to plate, this Italian-inspired dish is not only a feast for the eyes but also a nourishing delight for your body. Bursting with the sweetness of cherry tomatoes and the crunch of fresh carrots, this recipe is perfect for busy weeknights or a casual dinner with friends. Ready to impress your loved ones with a dish that's as easy to make as it is to savor? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta of choice
- 2 cups cherry tomatoes, halved
- 2 carrots, grated
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the cherry tomatoes under cold water and slice them in half. Peel the carrots and grate them using a box grater or a food processor. Mince the garlic cloves finely. Set all the prepared ingredients aside.
- In a large pot, bring salted water to a boil. Once boiling, add the 8 ounces of pasta of your choice. Cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the pasta is cooking, heat 1/4 cup of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the grated carrots to the skillet and stir well. Cook for about 3-4 minutes until the carrots are tender but still slightly crisp.
- Next, add the halved cherry tomatoes to the skillet along with 1/2 teaspoon of red pepper flakes. Stir everything together and cook for another 5-7 minutes until the tomatoes begin to soften and release their juices. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Add the drained pasta directly to the skillet with the carrot and tomato mixture.
- Gently toss the pasta with the vegetables in the skillet, adding a bit of the reserved pasta water if needed to help combine everything and create a light sauce. Cook for an additional 1-2 minutes to heat through.
- Remove the skillet from heat and taste the pasta, adjusting the seasoning with more salt and pepper if necessary.
- To serve, divide the pasta among four plates. Garnish with fresh basil leaves for a burst of flavor and color. Enjoy your delicious Carrot and Tomato Pasta!
Tips
- Choose Your Pasta Wisely: While any pasta works, opt for whole grain or gluten-free varieties for a healthier twist. They add a nice texture and flavor that complements the dish beautifully.
- Fresh Ingredients Matter: Use fresh cherry tomatoes and basil for the best flavor. If you can, visit a local farmer's market to find the ripest produce!
- Customize the Heat: Adjust the amount of red pepper flakes based on your spice tolerance. For a milder flavor, you can skip them altogether or substitute with a pinch of black pepper.
- Don’t Skip the Pasta Water: Reserving some pasta cooking water is crucial. It helps to create a silky sauce that clings to the pasta perfectly.
- Experiment with Add-Ins: Feel free to add other vegetables like zucchini or spinach for extra nutrients. You can also toss in some cooked chicken or shrimp for added protein.
- Garnish for Greatness: Fresh basil not only adds color but also enhances the aroma and flavor of the dish. A sprinkle of grated Parmesan cheese can elevate it even further!
- Make It Ahead: This pasta can be made ahead of time and stored in the fridge. Just reheat gently and add a splash of olive oil to bring it back to life!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
