Ginger-Tomato Sauce with Carrot Matchsticks
While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.
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Ingredients
- Olive oil
- Large carrots (1 lb. ), cut into matchsticks
- Grated fresh ginger
- 28-oz can whole peeled tomatoes, crushed well by hand
- loosely packed fresh basil leaves, divided
Preparation
1. Heat oil in Dutch oven on medium-high. Add carrots, and season with salt, if desired. Cook 5 minutes, stirring once or twice, or until carrots are crisp-tender and lightly browned.
2. Stir in ginger, then tomatoes and 3 large basil leaves. Bring to a simmer, reduce heat to medium-low, and cook 10 to 12 minutes, or until carrots are fork-tender. Stir in remaining basil leaves.
Nutrition Information
- Serving Size Per 3/4-cup serving
- Calories 143
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 493 mg
- Sugar Content 10 g