Pasta Fontina
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
asiago cheese
grated |
|
| 1 | cup |
butter, unsalted
|
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| ½ | pound |
fontina cheese
grated |
|
| 1 | pound |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
asiago cheese
grated |
|
| 237 | ml |
butter, unsalted
|
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 226.8 | g |
fontina cheese
grated |
|
| 453.6 | g |
pasta, linguine
|
|
Directions
While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown.
Meanwhile, toss the cheeses together.
Drain pasta, place in a large warmed pasta bowl.
Sprinkle with cheeses, drizzle with browned butter and toss well.
Serve at once with parsley sprinkled over the top.
