Creamy Carrot and Herb Linguine
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.
This Story Originally Appeared On cookinglight.com
Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
Recipe Summary test
336 calories; fat 9.3g; saturated fat 3.3g; mono fat 3g; poly fat 1.8g; protein 16g; carbohydrates 54g; fiber 7g; cholesterol 18mg; iron 2mg; sodium 613mg; calcium 342mg; sugars 11g.