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Green linquine with four cheeses
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| Artist: |
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| Categories: |
Cheese, Cheese & Eggs, Italian, Pastas & Noodles, Sauces & Dressings, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Part-skimmed ricotta cheese | | 2
| oz | Grated parmesan cheese | | 3
| cup | Cooked spinach linguine | | 3
| tbsp | Skim milk | | 2
| oz | Ea mozzarella, Fontina - | | | -cheese, shredded | | 8
| tbsp | Reduced calorie margarine |
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Procedures:
| 1 | In small saucepan heat ricotta cheese until thinned, stirring constantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted. | | 2 | Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined. | | 3 | Keep warm over lowest possible heat. | | 4 | In mixing bowl combine hot linguine and margarine, tossing until margarine is completely melted. | | 5 | Transfer linguine to serving dish and top with cheese sauce. | | 6 | Toss to combine and serve immediately |
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