• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Low Carb Vegitarian Pasta

Category: Vegetarian, Appetizers

 Ingredients List

  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. dried currants
  • 4 medium carrots, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. kale-parsley pesto
  • a few good pinches of salt, to taste
  • pine nuts, toasted
  • shaved parmesan
  • parsley leaves, finely chopped


Combine dried currants and balsamic vinegar in a small bowl and set aside to soak.
Fill a large pot with water and place on high heat.
While it heats, shave the carrots with a vegetable peeler. Set aside and prepare the garnishes.
In a small sauce pan, on low-medium heat, gently start warming the olive oil. Stir in the pesto.
Add the currents, balsamic vinegar, and salt and continue stirring on low-medium heat until the mixture is hot, but not bubbling. T
aste and adjust seasoning if necessary. Set aside.
When the water comes to a rolling boil, add the carrots and cook for about 45 seconds. They should be slightly softened but not breaking apart. Drain the water.
Toss carrots with the balsamic pesto sauce.
Divide between plates and garnish with the pine nuts, parmesan, and parsley.

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