Here is another great recipe from Cooking Light – this is so easy to make and can easily be used as a main dish or a side dish.  I added grilled chicken to this dish the second time I made it.  When I need something in a pinch, this is an easy, go-to meal.   When I started watching ”Chopped” on Food Network, they were using cheeses such as Mascarpone which I’d never cooked with much less heard off.  Since then, I’ve bought it several times and added it to various dishes where I could use cheese – its something that can be used in savory and sweet dishes.    This recipe calls for Mascarpone and Parmesan which provides for nice balance and flavor.

Directions:

• 8 oz uncooked linguine
• 1 cup 1% low-fat milk
• 2 tablespoons chopped fresh basil, divided
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbsp extra virgin olive oil
• 1 Tbsp all-purpose flour
• 1/2 cup shaved (shredded) Parmesan Cheese, divided
• 1-1/2 TBSP mascarpone cheese

Cook pasta according to package directions, omitting salt and fat.  Drain and keep warm.  While pasta cooks, combine milk, 2 tsp basil, salt and pepper in a bowl; stir milk mixture with whisk.

Heat a small saucepan over medium heat.  Add oil to pan; swirl to coat.  Add flour to pan, and cook for 2 minutes, stirring constantly.  Ad milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently.  Remove from heat, and add 1-1/2 ounces shredded Parmesan cheese and mascarpone cheese to milk mixture.

Add cheese mixture to pasta; toss to combine.  sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce parmesan.  Yield 4 servings.

COOKs NOTES:  I like a lot of sauce so I often double the recipe so that I have some extra sauce.  It’s definitely worth it.  I don’t really change too much but you can add whatever sounds good to the recipe including pork, bacon and chicken to name a few. It’s a good recipe and I’m sure you’ll enjoy it!

Buon Appetito!