Linguini with Two-Cheese Sauce

Another great summer meal for when you do not want to turn on the oven. This is filling and tastes fresh. Serve with a salad and French bread if desired.


serves 4 ( 1 c. = 9 points + )

• 8 oz. uncooked linguini
• 1 c. skim milk
• 2 T. chopped fresh basil, divided
• ½ tsp. salt
• ⅛ tsp. pepper
• 1 T. olive oil
• 1 T. flour
• ½ c. shaved fresh Parmesan cheese
• 1-½ T. mascarpone cheese ( Italian cream cheese)

Cook pasta; drain.
Meanwhile, combine milk, 2 tsp. basil, salt and pepper in a bowl; stir with a whisk. 
Heat a small saucepan over medium heat. Add oil to the pan. Add flour 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 all but 2 T. Parmesan cheese and all of the mascarpone cheese to milk mixture. Add cheese mixture to pasta; toss to combine. Sprinkle with remaining basil and Parmesan cheese.

adapted from "Cooking Light"