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.
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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