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Lemon Carrot "Fettuccine"

Serve this as a Meatless Monday main with a salad or as a side to any meat dish.
Course vegetarian
Author Sara Moulton

Ingredients

  • 1/2 cup chopped pistachios
  • 2 pounds large carrots peeled and stem ends discarded
  • 1 cup homemade vegetable stock or store-bought vegetable broth
  • 1 tablespoon freshly grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 6 to 8 ounces Neufchatel 1/3-less-fat cream cheese
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat the oven to 350°F. Spread the pistachios in a single layer in a shallow baking dish and bake them on the middle shelf of the oven until fragrant, about 5 minutes. Remove and set aside.
  2. Meanwhile, using a swivel blade or a Y-shape vegetable peeler, peel the carrots into long, fettuccine-like strands, discarding the core (or, save it for a snack or a stock).
  3. Combine the vegetable stock, lemon zest, a hefty pinch of salt, and several grinds of pepper in a large skillet; whisk the mixture until the zest is well distributed.
  4. Break up the cream cheese into small pieces and add it to the skillet along with the carrot strands. Cover the skillet tightly and bring the stock to
  5. a boil. Reduce the heat and simmer the carrots, covered, 3 minutes. Remove the lid, and stir the carrots gently with tongs to make sure that the cheese is well distributed. Cover and simmer just until the carrots are tender, 1 to 2 minutes more.
  6. Stir in the lemon juice and salt and pepper to taste. Mound the carrot "fettuccine" on each of 4 plates and top each portion with one-fourth of the toasted pistachios and the chives.

Recipe Notes

START TO FINISH: 35 MINUTES I HANDS-ON TIME: 30 MINUTES I SERVINGS: 4