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Reen

Linguine with Two-Cheese Sauce

By

Cooking Light July 2011
Calories 376
Fat 13.7 g (6.2g Sat/3.8g Mono/0.6g Poly)
Protein 16.2 g
Carbs 47.4g
Fiber 19g
Chol 29 mg
Iron 21 mg
Sodium 547mg
Calc 258mg

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 8 ounces uncooked linguine
  • 1 cup 1% low-fat milk
  • 2 tablespoons chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
  • 1 1/2 tablespoons mascarpone cheese

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
3. Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add flour to pan, and cook for 2 minutes, stirring constantly. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano and mascarpone cheese to milk mixture. Add cheese mixture to pasta; toss to combine. Sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce Parmigiano-Reggiano.

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