Linguine With Creamy Carrot and Cheese Sauce

Name: Linguine With Creamy Carrot and Cheese Sauce
Yield: 2 servings
Ingredients: 12 ounces peeled baby carrots or sliced ready-cut carrots; 2 ounces Parmigiano Reggiano (4 tablespoons); ½ cup reduced-fat ricotta cheese; ½ cup nonfat plain yogurt; 8 ounces fresh spinach linguine; ¼ teaspoon nutmeg; Freshly ground black pepper to taste; ¼ teaspoon salt

By Marian Burros

Published May 18, 1993

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Not All Pasta Sauce Has to Be Red

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Ingredients

Yield:2 servings

12 ounces peeled baby carrots or sliced ready-cut carrots
2 ounces Parmigiano Reggiano (4 tablespoons)
½ cup reduced-fat ricotta cheese
½ cup nonfat plain yogurt
8 ounces fresh spinach linguine
¼ teaspoon nutmeg
Freshly ground black pepper to taste
¼ teaspoon salt

Ingredient Substitution Guide

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.