Creamy Two-Cheese Linguine
Somethings in life need to be easy. Like making coffee (I love you Keurig), frozen pizzas, and Lindsay Ho-han. We don’t always have an hour for dinner…well actually sometimes we don’t even have 30 minutes for dinner. In fact, I have even been known to tell Jorge to eat his frozen pizza frozen, because I forgot to heat up the oven and ‘we cannot be late again, because Oh My God, Jorge, we are always effing late!’ So on days like that, I need something I can make in 15 minutes. Which is exactly where this Creamy Two-Cheese Linguine comes in. I swear to you, the longest part will be cooking the pasta.
This pasta is incredibly creamy, but not from where you would expect. Yes the cheese helps to make it creamy…but the real depth of the sauce comes from actually making a roux/gravy. This recipe actually has you make a 1:1 roux like you would for Gumbo. The only difference, you do not have to cook the oil and flour as long as you would for a roux…which is great news for your arm (I have no idea how my Granny stirs her roux for so long without the help of wine
like me). Jorge really liked this meal and I really loved how fast it came together. I also loved how rich and fattening this tasted, while actually being pretty low in fat/calories. But I am gonna tell ya now, I’ll be damned if I tell anyone I serve this to that it is actually ass friendly. Mainly because then they will not eat as much and leave the rest for me. 🙂
Creamy Two-Cheese Linguine
8 ounces whole wheat linguine
1 cup fat free milk
3 tablespoons chopped fresh basil, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon flour
2 oz Asagio cheese, shaved; and divided
2 oz fat free cream cheese
Cherry tomatoes, sliced for garnish
Cook pasta according to package directions.
While water is warming up for the pasta, heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add flour to pan, and cook for 3-4 minutes or until it starts to slightly darken, whisking constantly. Add milk, 2 tablespoons basil, salt and pepper; cook for 4-5 minutes, constantly whisking, or until thickened. Add 1 1/2 oz of Asagio and all of the cream cheese to the milk mixture, stir until well combined. Turn burner to low, and keep warm until pasta is cooked.
Once pasta is al dente, drain and place in a large bowl. Do not rinse pasta (the sauce will not stick as well if you do). Immediately pour sauce over pasta and toss to coat. Serve in four bowls and garnish each with remaining basil and Asagio. Add a sliced cherry tomato (or 5!), to the side for color and a special flavor burst. Serve immediately.
Adapted from Cooking Light July 2011