1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
1 1/2 tablespoons mascarpone cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
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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This recipe turned out great! My husband & I loved it. I doubled the recipe so we could have left overs. I added chicken breast that I baked in the oven, seasoned with salt & pepper. Next time I'm going to add some crushed red pepper for a little bit of a kick.
I was pleasantly surprised at how much sauce this recipe made...usually Cooking Light pasta sauce + pasta recipes don't have enough sauce for me but this recipe had plenty of sauce.
This was light and tasty. It was creamy and semi alfredo-ish. We added chicken (which worked out really well!), which we cubed, marinated in olive oil, pepper, and garlic, and sauteed in a pan until brown. The linguine box we had was 13.5 ounces, so I doubled the recipe of the sauce and it worked out perfect. I used skim instead because that's all we have. I added extra basil and cheese. The only thing I would think to add would be some garlic, because I could see it easily balancing out the flavor well, but I also like to add garlic to just about everything. I could easily see this working out well as a main dish or side dish. I would make it again either way!
I'm a huge fan of this recipe. I generally stay away from "light" pasta recipes because I am often disappointed, especially the creamy ones. However, I have to say this is one of my favorites and I make it all the time. I am always surprised how rich and delicious it is. I make it just as and it's wonderful!
This was okay, easy enough for a weeknight dinner. Made to recipe, but used a bit more basil to personal taste. Sauce did start out a little thin then seemed to be absorbed by the hot linguine, we just let it rest awhile prior to plating. Served with grilled swordfish.
There really wasn't much flavor in the sauce and my sauce came out very thick. I probably won't make this again because it was boring. We served it with the roasted chile garlic broccoli and some sausage.