Rating: 4 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 8
David Bonom
Recipe by Cooking Light July 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

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  • 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.

Nutrition Facts

376 calories; fat 13.7g; saturated fat 6.2g; mono fat 3.8g; poly fat 0.6g; protein 16.2g; carbohydrates 47.4g; fiber 1.9g; cholesterol 29mg; iron 2.1mg; sodium 547mg; calcium 258mg.
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