Thursday, September 15, 2016

Recipe of the Week: Linguine with Two Cheese Sauce

Today is National Linguine Day!  Linguine is a long, flat narrow type of pasta and is most commonly used in seafood dishes and with pesto.  In Italian it means "little tongues" and is originally from the Liguria region of Italy.

This recipe is a simple and quick meal to be prepared for dinner along side bread and a salad or served as a late night snack.


Linguine with Two-Cheese Sauce


8 ounces of uncooked linguine
1 cup milk 

2 tablespoons chopped fresh basil, divided
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon all purpose flour
1/2 cup (plus 2 tablespoons) shaved fresh Parmigiano-Reggiano cheese, divided
1 1/2 tablespoon marscarpone cheese (or cream cheese)


Cook pasta according to package directions.  Drain; keep warm.

While the pasta is cooking, combine the milk, 1 tablespoons basil, salt and pepper in a bowl; stir with a whisk.

Heat a small saucepan over medium heat.  Add oil and butter to the pan; swirl to coat. Add flour to the pan, and cook for 2 minutes, stirring constantly.  Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently.

Remove from the heat and add 1/2 cup Parmigiano-Reggiano cheese and all the marscarpone cheese to the milk mixture.  Add cheese mixture to pasta; toss to combine.

Sprinkle rest of Parmigiano-Reggiano cheese and rest of basil on top of 4 bowls of pasta (approximately 1 cup serving size each).