Linguine With Two-Cheese Sauce

• 8 ounces uncooked linguine
• 1 cup low-fat milk
• 2 tablespoons chopped basil, divided
• 12 teaspoon salt
• 18 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon all-purpose flour
• 12 cup shaved parmigiano-reggiano cheese, divided
• 1 12 tablespoons mascarpone cheese

1. Cook pasta according to package directions, omitting salt, and fat, drain and keep warm.
2. While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl, and stir with a whisk.
3. Heat a small saucepan over medium heat, and add oil, swirl to coat.
4. Add flour to pan and cook 2 minutes stirring constantly.
5. Add milk mixture cook for 3 minutes or until slightly thickened, stirring frequently.
6. Remove from heat and add 3/8 cup Parminigiano-Reggiano mixture, and mascarpone cheese to milk mixture.
7. Add cheese mixture to pasta, toss to combine.
8. Sprinkle with remaining basil, and Parmigiano-Reggiano cheese.

linguine, lowfat milk, basil, salt, black pepper, extravirgin olive oil, flour, cheese, mascarpone cheese

Taken from www.food.com/recipe/linguine-with-two-cheese-sauce-459020 (may not work)