Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
Servings:4 | Calories:289 | Total Fat:4g | Chol:8mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 2g
10 %
Total Carb 59g
20 %
Fiber 17g
68 %
Sugars 28g
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Cholesterol 8mg
3 %
Sodium 938mg
39 %
Protein 8g
17 %
Calories:
72% Carrots
18% Frozen peas
8% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon butter 6 carrots (about 12 ounces), sliced into long strips with a vegetable peeler Coarse salt and ground pepper 1 package (10 ounces) frozen peas, thawed
Directions : View recipe directions on marthastewart.com
