Tequila Sunrise Pasta Quattro Fromaggio

Tequila Sunrise Pasta Quattro Fromaggio

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon stick margarine or butter

  • 1

    tablespoon all-purpose flour

  • ½

    teaspoon pepper

  • ¼

    teaspoon salt

  • 1

    (12-ounce) can evaporated skim milk

  • ¼

    cup (1 ounce) shredded Fontina cheese

  • ¼

    cup (1 ounce) crumbled Gorgonzola or other blue cheese

  • ¼

    cup (1 ounce) diced Camembert cheese

  • 6

    cups hot cooked rigatoni (about 9 ounces uncooked pasta)

  • 2

    tablespoons chopped fresh basil

  • ¼

    cup (1 ounce) finely grated fresh Parmesan cheese

Directions

Melt margarine in a large saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly with a whisk. Add pepper, salt, and milk, and bring to a simmer, stirring frequently. Remove from heat, and add fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle with Parmesan cheese. Serving Size: 1 1/4 cups pasta and 1 tablespoon Parmesan


Nutrition

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