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Herbed Carrot Spaghetti with Pine Nuts

Created by the NOW® Culinary Innovation Team

3 cups peeled Carrots, peeled and ribboned
1 tsp NOW® Real Food™ Organic Virgin Coconut Oil
2 tsp chopped tarragon
1 tsp NOW® Real Food™ Organic Light Agave Nectar
2 cups Broccoli, large chop
1 cup NOW Real Food™ Pine Nuts, toasted
¼ tsp Salt

1) In a wok, place 1 tsp of coconut oil on medium heat
2) Place 3 cups of ribboned carrots in the pan
3) Continue to cook until carrots have reduced to ½ original amount
4) Toss in tarragon, salt, and agave nectar and carrots are fully coated
5) Add broccoli and pine nuts
6) Continue to cook for 5 minutes and serve

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