Linguine with Two-Cheese Sauce

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 13.7g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.2g
  • Carbohydrate: 47.4g
  • Fiber: 1.9g
  • Cholesterol: 29mg
  • Iron: 2.1mg
  • Sodium: 547mg
  • Calcium: 258mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. 2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
  3. 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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