weeknight dinner: whole-wheat penne, carrots, garlic, yogurt, smoked cheddar, hazelnuts.
I’m back!
This dish is an adaptation of Whole-Wheat Pasta with Creamy Roasted Carrot Sauce from The Traveler’s Lunchbox. I followed the recipe as written, except that I used Greek yogurt to finish the sauce and smoked cheddar to top it. I also stirred in some of the cheese before plating so that it melted in. I served it with sauteed kale with cider vinegar.
