Spring Roasted Carrot Pasta

I have had lots of carrots on hand lately, mostly because of my love of carrot cake, and making a few carrot cake things, but of course I had some leftover.  It was time for something savory.  I know I have a dessert blog, but some days I end up craving more savory things.  This was one of those days.  I also had a lot to do, so I was not in the mood for making something complicated.  A pasta dish was perfect.

I really didn't eat much pasta in the last 5 years, until I discovered pasta made from beans instead of wheat.  Wheat and me do not always agree you see.  The bean pasta though, leaves me feeling good not bloated and heavy.  I decided to use edamame spaghetti for the carrot pasta I made.

The lovely green pasta against the orange carrots would be lovely, I thought to myself.  I do think about food in terms of how it will look and color as well as how it will taste.  I kept this dish simple, roasted the carrots to crispy at the edges perfection, added some toasted pumpkin seeds, arugula, and tossed it all with a little lemon and olive oil.  So simple, but so good.  Perfect for Spring as well.  I can not wait until the farmer's markets open, and they are selling things like home grown baby carrots!

Spring Roasted Carrot Pasta

Serves 2

6 medium carrots, sliced 1/2 inch thick

olive oil

4 oz organic edamame spaghetti pasta

1/4 cup toasted pumpkin seeds

1 handful arugula

2 Tbsp lemon juice

zest of one lemon

1 Tbsp olive oil

sea salt to taste

Preheat the oven to 400F degrees, toss the carrots with just enough olive oil to coat, and spread out on a sheet pan.  Roast for about 30 minutes until tender. Remove from the oven and set aside.

Meanwhile, cook the pasta according to package directions. Once the pasta has finished cooking, drain it, and toss it together with the carrots and all other remaining ingredients.  Serve!