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Green Linquine with Four Cheeses

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Submitted by chef pierre

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 118
CUP ML RICOTTA CHEESE
part-skim
2 57.8
OUNCES ML/G MOZZARELLA CHEESE
shredded
2 57.8
OUNCES ML/G FONTINA CHEESE
2 57.8
OUNCES ML/G PARMESAN CHEESE
grated
3 45
TABLESPOONS ML MILK, SKIM
3 7.1E+2
CUPS ML PASTA, LINGUINE
spinach, cooked *
8 4E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 280 29% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 308mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 11% Vitamin C 0%
Calcium 27% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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