1. Cook pasta according to package directions; drain. Return the pasta to the pot.
2. Place the carrots, reserved carrot juice, and milk in a blender. Puree until smooth. Add the pureed mixture to the pasta and stir. Cook over medium heat 2 to 3 minutes or until sauce has slightly thickened.
3. Stir in 1 cup cheese and salt and pepper, if desired. Stir until melted.
4. To serve, sprinkle with remaining 1/2 cup cheese and additional black pepper. Sprinkle tomatoes along the outer edges of the serving dish.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 69 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 23.4mg||7 %|
|Sodium 287.3mg||10 %|
|Potassium 257.8mg||7 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.9g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 158
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