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Creamy Carrot and Herb Linguine

Photo: Jennifer Causey

Serves 4 (serving size: about 1 1/4 cups)

A quick dunk of fresh carrot ribbons in the pasta cooking water softens them just enough so you can swirl them through the creamy sauce with the linguine. If you have a spiralizer, spiralize the carrots and add to the pasta cooking water 3 minutes before draining. Shaved Parmesan melts evenly into the sauce and creates lovely shards on top for a visual and textural contrast. A handful of fresh parsley and tarragon add a springy pop of green right at the end. You could also use thinly sliced chives or the green parts of green onions.


  • 6 ounces uncooked whole-wheat linguine
  • 2 cups carrot noodles or ribbons
  • 2 teaspoons olive oil
  • 1/2 cup sliced shallots
  • 4 garlic cloves, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Parmesan cheese, shaved and divided (about 1/2 cup)
  • 1/2 cup fresh whole-wheat breadcrumbs, toasted
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons torn tarragon leaves

Nutrition Information

  • calories 336
  • fat 9.3 g
  • satfat 3.3 g
  • monofat 3 g
  • polyfat 1.8 g
  • protein 16 g
  • carbohydrate 54 g
  • fiber 7 g
  • cholesterol 18 mg
  • iron 2 mg
  • sodium 613 mg
  • calcium 342 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pasta according to package directions, adding carrots during last 3 minutes of cooking. Drain.

  2. Heat oil in a medium saucepan over medium-low. Add shallots and garlic; sauté 5 minutes. Stir in flour; cook 30 seconds. Add milk to pan; bring to a simmer. Cook 5 minutes or until reduced to about 1 1/2 cups. Stir in salt, pepper, and 1/4 cup cheese until smooth. Add pasta mixture to milk mixture; toss. Top with breadcrumbs, remaining 1/4 cup cheese, parsley, and tarragon. Serve immediately.