Linguine With Creamy Carrot and Cheese Sauce

• 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

1. Bring water to boil in covered pot for pasta.
2. Slice baby carrots in food processor.
3. Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.
4. Meanwhile, wipe out food processor and grate Parmigiano; set aside.
5. Blend ricotta and yogurt in food processor until mixture is smooth; set aside.
6. Cook pasta according to directions.
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. Drain pasta and top with carrot sauce.

baby carrots, ricotta cheese, nonfat plain yogurt, fresh spinach linguine, nutmeg, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/11099 (may not work)