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FareShare Gazette Recipes -- August 2012 - M's


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Mascarpone Pasta

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* 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

Contributed to the FareShare Gazette by Art; 22 August 2012.

- - - - - - - - - - - - - - - - - - - 

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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