Linguine With Creamy Carrot and Cheese Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces peeled baby carrots or sliced ready-cut carrots
- 2ounces Parmigiano Reggiano (4 tablespoons)
- ½cup reduced-fat ricotta cheese
- ½cup nonfat plain yogurt
- 8ounces fresh spinach linguine
- ¼teaspoon nutmeg
- Freshly ground black pepper to taste
- ¼teaspoon salt
Nutritional analysis per serving (2 servings)
695 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 112 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 31 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring water to boil in covered pot for pasta.
- Step 2
Slice baby carrots in food processor. Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.
- Step 3
Meanwhile, wipe out food processor and grate Parmigiano; set aside.
- Step 4
Blend ricotta and yogurt in food processor until mixture is smooth; set aside.
- Step 5
Cook pasta according to directions.
- Step 6
When carrots are cooked, drain and puree in food processor; mix with ricotta-yogurt mixture, Parmigiano and nutmeg; season with pepper and salt.
- Step 7
Drain pasta and top with carrot sauce.
Private Notes