Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
Yield
Serves 4 (serving size: about 1 1/4 cups)

A quick dunk in the cooking water softens fresh carrot noodles (caroodles!) just enough that you can swirl them through the creamy sauce. The breadcrumbs disappear into the dish but still provide welcome texture.

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.

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