Lemon Fettuccine with Carrots

Now that the summer heat is here to stay (for a few months, anyway), I need to start looking for some lighter meals for hot summer days.

It seems with every new season, I find myself sitting at the computer browsing recipe sites and foodie blogs for new ideas to add to our already tried and true recipes.

Since I spend so much time outdoors with Grace during the warmer months, getting dinner on the table is often a challenge.  I use my crock pot a lot during the summer, allowing my dinner to cook all day while were playing outside.  But sometimes that gets a little old.

In an email last week, I saw a recipe I just knew we would love!  I checked my pantry and called Joe and had him pick up a couple lemons on his way home from work!  I made a couple of small changes that resulted in a perfect summer pasta dish, perfect for us!  I was also excited to have an excuse to use the fresh basil we just planted a couple of weeks ago!

I served it as a main dish that first night and we finished the entire pan of it between the two of us!  We loved it so much, I prepared it again the next night and served it as a side dish!

Lemon Fettuccine with Carrots
     inspired by:  Carrot Ribbon Fettuccine 

Ingredients:

• 3/4 lb. Fettuccine 
• 4 Tbs. olive oil, divided 
• 1 clove garlic, finely chopped 
• 1/4 tsp. crushed red pepper flakes
• 5 carrots, cut into ribbons with a vegetable peeler 
• 2 fresh basil leaves, chopped 
• juice of 1 lemon
• 1/4 tsp. lemon zest 

Directions:  

• Cook & drain pasta according to the direction on the box.  
• In a large skillet, add garlic and red pepper flakes to 2 Tbs. of hot olive oil.  Cook over medium heat until fragrant. 
• Add carrots and fresh basil to the skillet and saute.  
• Combine the remaining 2 Tbs. olive oil with the juice of one lemon.  Stir in the lemon zest.  
• When the carrots are slightly tender (or the tenderness that you desire), stir in the drained pasta.
• Pour the oil/lemon juice mixture over the pasta and carrots, stirring until evenly coated.  
• Serve either as an entree or side dish.    

Notes: 

• The original recipe called for grated parmesan.  I'm not a fan, so I left it out.  
• I also left out the salt, since we're cutting back on sodium.  
• Also, since we're not much for garnishing our plates, I just added the basil to the pan when I cooked the carrots and added the lemon zest to the lemon juice/olive oil mixture before pouring it over the pasta.  
• Since we omitted the salt, the crushed red pepper flakes were a delicious addition!  I love the combination of the lemon and spicy pepper flakes!  

I prepared this recipe twice last week and it's appearing again on this week's menu plan!  I think this recipe is a keeper!  

This recipe has been shared with the following blog carnivals and linky parties:

• Salt Tree Social #57