Linguine with Two-Cheese Sauce

Linguine with Two-Cheese Sauce Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Fat 13.7 g
Satfat 6.2 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 16.2 g
Carbohydrate 47.4 g
Fiber 1.9 g
Cholesterol 29 mg
Iron 2.1 mg
Sodium 547 mg
Calcium 258 mg

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

Preparation

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.

Note:

David Bonom,

Cooking Light

July 2011
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