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
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, adding carrots during last 3 minutes of cooking. Drain.
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.
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