Carrot Ribbon Fettuccine

I can’t even tell you how amazing this recipe is. It’s honestly one of the best recipes I have made in forever. The original recipe does not call for garlic, but I added garlic and I wouldn’t change a thing! 

Garlic just makes this recipe pop! Like I said this is one of the best recipes ever. I think you could even add more vegetables to the recipe like yellow squash and zucchini. 

This is a great summer recipe because it’s light and delicious. I can’t wait to make it again. I think this would be a great main dish! You could even add some grilled chicken to it for a main dish.

  • 4-5 medium sized carrots
  • 8 ounces fettuccine pasta
  • 2 garlic cloves minced
  • 4 tablespoons olive oil
  • 1 lemon
  • 1/4 cup shredded parmesan (plus more for garnish)
  • Coarse sea salt


  1. Peel the carrot skin. Then, working from top to bottom, peel thin ribbons from the carrots. I used a “Y” peeler. 
  2. Spin the carrot as you go to get similar width strips.
  3. Cook and drain the pasta.
  4. In a large skillet, sautee´ the carrot ribbons and the minced garlic with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). 
  5. Turn the heat to low and add the cooked pasta to the skillet. 
  6. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. 
  7. Toss to combine, then plate, with extra parmesan as a garnish 

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