Creamy Carrot and Herb Linguine

• Produce

  • 1/4 cup Flat-leaf parsley, fresh leaves
  • 4 Garlic cloves
  • 1/2 cup Shallots
  • 2 tbsp Tarragon, leaves

• Pasta & Grains

  • 6 oz Linguine, whole wheat

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, fresh whole-wheat toasted

• Dairy

  • 2 cups 1% low-fat milk
  • 2 oz Parmesan cheese

• Other

  • 2 cups Carrot noodles or ribbons

Found on cookinglight.com

Description

Directions

• 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.