Linguine With Two-Cheese Sauce – a delicious recipe with linguine, low-fat milk, fresh basil, salt, freshly ground black pepper, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
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.
3
Pour the cheese sauce over the pasta and toss to coat. Garnish with the remaining basil and Parmigiano-Reggiano before serving.
129
kcal
Calories
9
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 oz linguine, 1 cup low-fat milk (I used 1%), 2 tablespoons chopped fresh basil, 1/2 teaspoon salt, and more.
Yes, Linguine With Two-Cheese Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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