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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 8 ounces uncooked linguine
- 1 cup low-fat milk
- 2 tablespoons chopped basil, divided
- 12 teaspoon salt
- 18 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 12 cup shaved parmigiano-reggiano cheese, divided
- 1 12 tablespoons mascarpone cheese
Method
- Cook pasta according to package directions, omitting salt, and fat, drain and keep warm.
- While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl, and stir with a whisk.
- Heat a small saucepan over medium heat, and add oil, swirl to coat.
- Add flour to pan and cook 2 minutes stirring constantly.
- Add milk mixture cook for 3 minutes or until slightly thickened, stirring frequently.
- Remove from heat and add 3/8 cup Parminigiano-Reggiano mixture, and mascarpone cheese to milk mixture.
- Add cheese mixture to pasta, toss to combine.
- Sprinkle with remaining basil, and Parmigiano-Reggiano cheese.
