Spring Carrot & Fettuccine Noodles

Name: Spring Carrot & Fettuccine Noodles
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs carrots; 1 lb. fettuccine noodles; 1/2 cup walnuts, chopped; 2 cups chicken broth; 1/2 pkg. Neufchatel cheese (4 oz.); 1 Tbsp. lemon zest; 1 tsp. lemon juice; to taste Salt and Pepper

Leelumae @leelumae

Kansas

This side is perfect accompaniment for a spring dish like Easter. My mom and I came up with it one year to get the guys to eat their Easter veggies!!

Leelumae @leelumae

Kansas

This side is perfect accompaniment for a spring dish like Easter. My mom and I came up with it one year to get the guys to eat their Easter veggies!!

Saved

Ingredients

20 mins

6 servings

2 lbscarrots
1 lb.fettuccine noodles
1/2 cupwalnuts, chopped
2 cupschicken broth
1/2 pkg.Neufchatel cheese (4 oz.)
1 Tbsp.lemon zest
1 tsp.lemon juice
to tasteSalt and Pepper

Saved

Steps

20 mins

1

Begin by toasting walnuts in oven at 350 degrees for about 8 to 10 minutes. Set aside.
2

Grate your lemon zest and set aside. You will use 1 tsp. Of lemon juice from this lemon as well, so keep close by!
3

Peel off outer skins of your carrots with a potato peeler and discard.
4

Using the same utensil, continue to slice off "noodles" from the carrot. Collect all into large bowl. You will be left with odds and ends of carrots. These can be saved for snacking or another use. My brother was eating them as fast as I was peeling them!
5

In a large pot, cook your fettuccine noodles, drain and set aside.
6

In a separate pot, whisk together lemon zest and broth until blended. Whisk in salt and pepper. Cut cheese into chunks and add to broth.
7

Once cheese begins to melt and blend, add in your carrot ribbons. Bring to a boil.
8

Reduce your heat to medium low and add in the fettuccine noodles. Continue to simmer until liquid is mostly absorbed.
9

Lastly, add in lemon juice and toasted walnuts. Combine thoroughly.
10

We served ours as a side for Easter Supper. Enjoy!