Back-to-School Cinnamon Carrot Pasta

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12 ounces gluten-free pasta
3 medium-sized carrots
4 Tablespoons butter/ghee/vegan butter
Juice of 1 lemon
½ teaspoon pink Himalayan/sea salt
½ teaspoon Ceylon cinnamon (or more to taste)

Add cooked protein (e.g., shrimp, chicken, turkey)


  1. Cook pasta according to package directions. Drain and set aside, reserving ½ cup of pasta water.
  2. While pasta is cooking, pulse carrots (peeled or well scrubbed) in a food processor until finely chopped up.
  3. Add butter, lemon juice, and cinnamon to pot over low heat. Stir ingredients together until butter is melted.
  4. Add in chopped carrots and cooked pasta and toss together to coat. If pasta is too sticky, add in pasta water 2 tablespoons at a time to reach desired consistency.
  5. Add protein, if desired, serve and enjoy!


Serves 4. Per Serving:

Calories: 441
Total Fat: 12g
Total Carbohydrate: 75g
Dietary Fiber: 1g
Protein: 7g

Carrots are one of the richest natural sources of vitamin A and beta-carotene, an essential nutrient for eye health, immune function, and much more.

Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.

High in vitamin C, lemon contains potent antioxidants that support a healthy immune system and respiratory function.


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