ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine with Two-Cheese Sauce

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)

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

Nutrition 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

How to Make It

  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.