This Green Linguine with Four Cheeses is a comforting, vegetarian-friendly pasta dish that balances earthy greens with luxurious dairy. The vibrant spinach linguine provides a fresh, herbal base, while the sauce delivers a complex, creamy texture. By combining ricotta, mozzarella, fontina, and parmesan, you achieve a depth of flavor that is both sharp and mild, perfectly coating each strand of pasta. It’s an elegant yet simple weeknight dinner that feels indulgent without being overly heavy. The addition of skim milk keeps the sauce light, allowing the natural flavors of the cheeses to shine through. Serve this dish immediately for the best texture, garnished with fresh herbs or a crack of black pepper. It pairs beautifully with a crisp green salad or a light white wine.
Green Linquine With Four Cheeses
Description
This Green Linguine with Four Cheeses is a comforting, vegetarian-friendly pasta dish that balances earthy greens with luxurious dairy. The vibrant spinach linguine provides a fresh, herbal base, while the sauce delivers a complex, creamy texture. By combining ricotta, mozzarella, fontina, and parmesan, you achieve a depth of flavor that is both sharp and mild, perfectly coating each strand of pasta. It&# 226;ÂÂs an elegant yet simple weeknight dinner that feels indulgent without being overly heavy. The addition of skim milk keeps the sauce light, allowing the natural flavors of the cheeses to shine through. Serve this dish immediately for the best texture, garnished with fresh herbs or a crack of black pepper. It pairs beautifully with a crisp green salad or a light white wine.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the spinach linguine according to package directions until al dente. Drain well, reserving a small splash of pasta water if needed for moisture.
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While the pasta cooks, place the ricotta cheese in a small saucepan over low heat. Stir constantly with a wooden spoon or whisk until the cheese begins to soften and thin slightly.
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Gradually add the shredded mozzarella and fontina cheeses to the ricotta, stirring continuously after each addition until completely melted and smooth.
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Slowly pour in the skim milk, one tablespoon at a time, stirring vigorously until the sauce is thoroughly combined and creamy. Keep the sauce warm over the lowest possible heat, stirring occasionally to prevent skin formation.
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In a large mixing bowl, combine the hot drained linguine with the margarine. Toss vigorously until the margarine is completely melted and coats the pasta evenly.
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Pour the warm four-cheese sauce over the margarine-coated linguine. Toss gently but thoroughly to ensure every strand is coated in the creamy cheese mixture.
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Transfer the tossed linguine to a serving dish. Sprinkle with grated parmesan cheese if desired, and serve immediately while hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 312.9kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 11.6g58%
- Cholesterol 61.1mg21%
- Sodium 943.6mg40%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 4.0g16%
- Sugars 2.6g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "Grated parmesan cheese" and "shredded cheese" in the directions but does not list specific quantities in the ingredient list. We have added estimated amounts (1/4 cup parmesan, 2 oz mozzarella, 2 oz fontina) to balance the sauce with the 1/2 cup of ricotta. Adjust cheese quantities to your taste preference.
To prevent the cheese sauce from breaking or becoming oily, ensure the heat is kept very low. If the sauce becomes too thick, add a teaspoon of reserved pasta water or extra milk to loosen it.
For a richer flavor, you can substitute regular butter for the reduced-calorie margarine.
This dish is best served immediately. The cheese sauce will thicken significantly as it cools. If reheating leftovers, add a splash of milk and reheat gently on the stove, stirring frequently.
You can substitute regular linguine for spinach linguine, though you will lose the vibrant green color and subtle spinach flavor.
