Monday, July 18, 2011

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"

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