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Back to Recipe List	* Exported from MasterCook * Mascarpone Pasta Recipe By : Penzey's Spice Catalogue Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettuccine 2 cups milk 8 teaspoons fresh basil, divided 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons olive oil 2 tablespoons flour 1 cup freshly grated Parmesan cheese 4 tablespoons Mascarpone cheese, see note Cook the pasta according to directions on the box. Drain. While the pasta cooks, in a small bowl combine the milk and 4 teaspoons basil, salt and pepper. Mix and set aside. In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk mixture to the saucepan in a slow thin stream, stirring constantly. Cook until it thickens slightly, stirring frequently. Remove the sauce from the heat and stir in both cheeses. Toss sauce with the pasta and stir until evenly coated. Crumble the remaining basil on top before serving. Note: Goat cheese could be substituted for Mascarpone cheese. To make a Mascarpone substitute, combine 8 ounces softened cream cheese, 1/4 cup heavy cream, 2 tablespoons softened butter, and 1/2 cup sour cream. Blend until creamy smooth. We made this and served it with Garlic Shrimp on August 19, 2012. Very nice. Contributed to the FareShare Gazette by Art; 22 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 5g Fat (64.8% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 296mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.

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