Monday, August 22, 2011

Linguini with Two Cheese Sauce - serves 4

Well, summer may still be here but school has begun.  My son ventured to his first day of junior high this morning and with weepy eyes, I let him go.  He made his way across the street with not boys, but with a group of very cute girls, all parading their way to a new chapter in lives.  And my son, looking sportier than ever, with a huge "look at me" smile on his face as he escorted the ladies to their first day of junior high.  I was told by a dear friend that I can cry all I want, just stay in car for goodness sakes. I did get out, but along with other moms, we just watched our first-borns walk away.  Although I still have my daughter at home, who starts school on Wednesday, I'm saddened.  My how they grow....  As I was preparing the two of us lunch today, I told her that I'm going to miss my lunches with her and her brother.  It may just be 10 minutes, but I'm going to miss those 10 minutes.  Before you know it, there won't be 10 minutes left.  So, I am reminded of my camp, once again, when I got to share a quick lunch eating pasta, right out of the pot.  Slurping and sucking pasta with cheese is classic kid memories.  Get your 10 minutes in while you can.....

  • 8 ounces uncooked linguine
  • 1 cup 1% low-fat milk
  • 2 tablespoons chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
  • 1 1/2 tablespoons mascarpone cheese
  • 1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  • 2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
  • 3. 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. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano 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 Parmigiano-Reggiano.

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