And the boiled carrot noodles are back!
Remember when I told you how much I love boiled carrot noodles? I love them so much, I made a video about it!
Well, if you weren’t a believer of the coodle before, when you top them with this spicy tomato sauce, you’ll become a belieber. Err, believer. #yesijustmadeajustinbeiberreference
Ha, making jokes and it’s only Tuesday!
This is another recipe that Tuttorosso Tomatoes asked me to inspiralize! I decreased the amount of olive oil and of course, I replaced the “regular” spaghetti with carrot noodles! You can find their original recipe here.
It’s a simple sauce that freezes and reheats well, as do the carrot noodles. If you’re looking for a quick weeknight “gourmet Italian” pasta night, make this recipe.
Plus, it’s versatile – add some grilled chicken, some ground turkey, some chickpeas, or load up on extra veggies (fresh spring asparagus would be great for texture here!)
You can also find this recipe here, on the Tuttorosso Tomatoes website.
On a separate note, make sure you come back tomorrow as I celebrate my birthday and with that, giveaway everything Inspiralized – a signed copy of the cookbook, an Inspiralizer and an Inspiralized t-shirt!
Can’t wait to celebrate with all of you. On Sunday, the celebration began with a brunch at Marc Forgione’s restaurant in TriBeCa. They brought us a family-style menu, since it was a party of eight and let me tell you: we were stuffed beyond belief, everything was so delicious, we all couldn’t stop eating – stuffed brioche french toast, perfectly fluffy eggs with bacon, pork sliders, buckwheat pancakes, and the most epic home fries.
I was too busy laughing and eating to take any pictures! That restaurant gets me every time.
Have you ever made pasta arrabiata before?