- Calories 336
- Fat 9.3g
- Satfat 3.3g
- Monofat 3g
- Polyfat 1.8g
- Protein 16g
- Carbohydrate 54g
- Fiber 7g
- Cholesterol 18mg
- Iron 2mg
- Sodium 613mg
- Calcium 342mg
- Sugars 11g
- Est. added sugars 0g
Creamy Carrot and Herb Linguine
Photo: Jennifer Causey
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.
How to Make It
Step 1
Cook pasta according to package directions, adding carrots during last 3 minutes of cooking. Drain.
Step 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.
