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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  • 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


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