LINGUINE WITH CREAMY CARROT AND CHEESE SAUCE

Linguine With Creamy Carrot and Cheese Sauce image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

12 ounces peeled baby carrots or sliced ready-cut carrots
2 ounces Parmigiano Reggiano (4 tablespoons)
1/2 cup reduced-fat ricotta cheese
1/2 cup nonfat plain yogurt
8 ounces fresh spinach linguine
1/4 teaspoon nutmeg
Freshly ground black pepper to taste
1/4 teaspoon salt

Steps:

Bring water to boil in covered pot for pasta.
Slice baby carrots in food processor. Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.
Meanwhile, wipe out food processor and grate Parmigiano; set aside.
Blend ricotta and yogurt in food processor until mixture is smooth; set aside.
Cook pasta according to directions.
When carrots are cooked, drain and puree in food processor; mix with ricotta-yogurt mixture, Parmigiano and nutmeg; season with pepper and salt.
Drain pasta and top with carrot sauce.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 6 grams, Carbohydrate 109 grams, Fat 18 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 905 milligrams, Sugar 16 grams