Linguine With Creamy Carrot and Cheese Sauce

1. 1

   Bring water to boil in covered pot for pasta.

2. 2

   Slice baby carrots in food processor.

3. 3

   Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.

4. 4

   Meanwhile, wipe out food processor and grate Parmigiano; set aside.

5. 5

   Blend ricotta and yogurt in food processor until mixture is smooth; set aside.

6. 6

   Cook pasta according to directions.

7. 7

   When carrots are cooked, drain and puree in food processor; mix with ricotta-yogurt mixture, Parmigiano and nutmeg; season with pepper and salt.

8. 8

   Drain pasta and top with carrot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.