Carrot Bucatini Noodles with Sage Butter 

I used the medium style blade with my Paderno Spiralizer to make these bucatini noodles. If you prefer you can always use the angel-hair shredder.  

Yield: about 4 cups (1 L)
Ingredients

✔2 to 3 tablespoons (30–45 mL) extravirgin olive oil
✔1 garlic clove, peeled and finely chopped
✔2 large carrots, spiralized into bucatini pasta
✔½ to ¾ cup (125–185 mL) chicken stock (page 231) or spring water
✔4 to 5 tablespoons (60–75 mL) sage butter (pages 170 and 171)
✔Sea salt to taste
Method

1. Preheat a large sauté pan or wok over medium-high heat. Add the olive oil and garlic and sauté for a few minutes until the garlic turns lightly golden.
2. Add the carrot noodles and the stock or water and reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the bucatini is al dente (be careful not to overcook it).​ 
3. Remove from the heat and add the sage butter and gently mix, until the sage butter is all incorporated. 
4. Taste for seasoning and add some sea salt, if needed, and serve on its own or with chicken, or other poultry.
You can find more vegetable noodles recipes by ordering Nine Servings of Vegetables  ​