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"