By Tracey
Linguine with Two-Cheese Sauce
from Cooking Light
Ingredients:
- 8 oz linguine
- 1 cup low-fat milk (I used 1%)
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 2 oz shaved Parmigiano-Reggiano
- 1 1/2 tablespoons mascarpone cheese
Directions:
Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside in a serving bowl.
Meanwhile, heat the oil in a small saucepan set over medium heat. Add the flour to the pan and cook for about 2-3 minutes (or until the mixture darkens slightly), whisking constantly. Whisk in the milk, 2 teaspoons of the basil, the salt, and the pepper. Continue cooking over medium heat until the sauce thickens slightly, about 3-4 minutes, whisking frequently. Turn off the heat under the pot and add 1 1/2 oz of the Parmigiano-Reggiano and the mascarpone cheese, stirring until the cheese is melted and the sauce is smooth.
Pour the cheese sauce over the pasta and toss to coat. Garnish with the remaining basil and Parmigiano-Reggiano before serving.
