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Two-Cheese Linguine Recipe
Two-Cheese Linguine Recipe photo by Taste of Home

Two-Cheese Linguine Recipe

Publisher Photo
An easy cheese sauce turns ordinary pasta into a special side dish that's the perfect accompaniment to the steaks.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 package (7 ounces) linguine
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 3/4 cup (6 ounces) shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice

Nutritional Facts

1 serving (1 each) equals 775 calories, 32 g fat (19 g saturated fat), 96 mg cholesterol, 832 mg sodium, 92 g carbohydrate, 4 g fiber, 33 g protein.

Directions

  1. Cook linguine according to package directions.
  2. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat. Yield: 2 servings.
Originally published as Two-Cheese Linguine in Quick Cooking May/June 1999, p10

Nutritional Facts

1 serving (1 each) equals 775 calories, 32 g fat (19 g saturated fat), 96 mg cholesterol, 832 mg sodium, 92 g carbohydrate, 4 g fiber, 33 g protein.

Reviews for Two-Cheese Linguine

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 9, 2011

This was a pretty good recipe. Nice & cheesey! Very quick!

MY REVIEW
Reviewed May. 5, 2011

Surely there is something off about the mozzarella cheese measurement -- 3/4 cup usually does not equal 6 oz. It would be more like 3 oz, since an 8 oz package of cheese usually makes 2 cups. So that threw me off and made me question all of the other measurements in the recipe, plus I wanted to make a little more than the recipe called for, so my measurements and proportions weren't exactly as written. I think I ended up with too much linguine in particular. But, it was good. Not sure if I'll make it again.

MY REVIEW
Reviewed Sep. 2, 2010

very good

MY REVIEW
Reviewed Mar. 1, 2010

This is a show stopper. Make sure that you don't rinse the noodles after you boil them though. The sauce will definitely not be as good. I pair this dish up with Pecan Crusted Salmon (found on this website) (the recipe with brown sugar).

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