This recipe is a great choice for people who are looking to moderate their carbohydrate intake. There are many alternative recipes for traditionally carbohydrate heavy dishes, such as zucchini noodles, cauliflower rice, and shirataki noodles. You can try making noodles out of a variety of vegetables, such as spaghetti squash. For this recipe, carrots will be the star of the dish transforming into thin layer of fettuccine pasta: carrot-uccine! You won't even need a noodle maker or other fancy equipment, a peeler will do the job! You can swirl it, sauce it, and enjoy the pasta experience while still eating your veggies!

It is, however, important to remember that carbohydrates are our body's preferred energy source and can be a component of a healthy, balanced diet. Good carbohydrate choices include oats, legumes (beans, peas, lentils), whole grains (like brown rice, quinoa, barley, bulgur, etc.), whole wheat pasta, multigrain bread, potatoes/sweet potatoes, corn, and fruit.

Did you know that Health Canada recommends eating at least one orange vegetable serving per day? Orange vegetables, such as carrots, squash, and sweet potato, are high in beta-carotene (converted to vitamin A in our body), vitamin C (important for immune function), and carotenoids (powerful antioxidants).

This dish can easily be made vegan by substituting feta cheese for any vegan cheese. Not only is this dish picture perfect - it tastes great too! What's your favourite way to incorporate more vegetables into your meals? Tell us in the comments section below!

Ingredients (for 2 servings):

• 1 cup red onions, cut into half circles

• 1/2 zucchini (medium size), cut into circles

• 1 cup bell peppers, preferred color

• 2 tbsp sundried tomatoes, chopped

• 1/2 cup corn, fresh or frozen

• 1 large carrot, or 2 small-sized

• Salt, pepper, garlic powder

• 1 tbsp extra-virgin olive oil

• 2 tbsp basil pesto

• Feta cheese

• Kalamata olives

• Parsley for garnish

Recipe:

1. Prepare the carrot fettuccine pasta with a regular peeler. Set aside.

2. Heat the olive oil in a pan and sauté the red onions, bell peppers, zucchini, and sundried tomato until tender.

3. Once tender, add corn and mix with rest of the vegetables. Add half of the pesto and season with garlic powder.

4. Add the carrot fettuccine and mix with vegetables.

5. Add rest of the pesto sauce and adjust seasoning (salt and pepper) as preferred.

6. Once carrot fettuccine is tender and incorporated with vegetables and sauce, remove from heat.

7. Garnish with Kalamata olives, cheese, and parsley.

8. Serve warm, enjoy!

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