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Creamy Carrot and Herb Linguine

Creamy Carrot and Herb Linguine

Yield

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.

Ingredients

  • 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

Nutritional Information

  • 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

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.


Watch the video: Octopus Linguine. Gennaro Contaldo (June 2021).