Green Linquine with Four Cheeses

Four-cheese pasta sounds indulgent, but this version keeps things surprisingly light. The sauce starts with part-skim ricotta heated gently in a saucepan, then builds layer by layer as you stir in mozzarella, fontina, and Parmesan until everything melts into a smooth, clinging coating.

Spinach linguine is the star here. Its earthy, slightly vegetal flavor stands up to all that cheese in a way plain pasta just can’t. The green color against the creamy white sauce looks gorgeous on the plate, too.

The key to this sauce is patience and low heat. Add each cheese gradually, stirring constantly, and keep the heat as low as possible once everything is melted. Rush it and the proteins seize up, giving you a grainy mess instead of a silky sauce. A splash of skim milk loosens things just enough.

Pro Tips

• Warm ricotta first before adding the other cheeses. Cold ricotta won’t thin properly and can curdle.
• Toss the hot linguine with margarine before adding the sauce. This coats each strand so the cheese sauce clings instead of clumping.
• Serve immediately. This sauce tightens as it cools, so have your plates ready before you toss.

Variations

• Use whole wheat linguine or fettuccine if you can’t find spinach pasta.
• Add sauteed garlic and crushed red pepper flakes for a spicier version.
• Stir in fresh basil or baby spinach right before serving for extra color and freshness.