Green Linquine with Four Cheeses
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
ricotta cheese
part-skim |
|
| 2 | ounces |
mozzarella cheese
shredded |
|
| 2 | ounces |
fontina cheese
|
|
| 2 | ounces |
Parmesan cheese
grated |
|
| 3 | tablespoons |
milk, skim
|
|
| 3 | cups |
pasta, linguine
spinach, cooked |
*
|
| 8 | teaspoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
ricotta cheese
part-skim |
|
| 57.8 | ml/g |
mozzarella cheese
shredded |
|
| 57.8 | ml/g |
fontina cheese
|
|
| 57.8 | ml/g |
Parmesan cheese
grated |
|
| 45 | ml |
milk, skim
|
|
| 7.1E+2 | ml |
pasta, linguine
spinach, cooked |
*
|
| 4E+1 | ml |
margarine
|
|
Directions
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.
Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined.
Keep warm over lowest possible heat.
In mixing bowl combine hot linguine and margarine, tossing until margarine is completely melted.
Transfer linguine to serving dish and top with cheese sauce.
Toss to combine and serve immediately.
