Spaghetti with Two-Cheese Sauce

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This was dinner tonight, though mine didn't look this photogenic.  I used this recipe from Cooking Light's July 2011 magazine.  I made a few changes (as always) based on the ingredients I had on hand.  I used regular thin spaghetti for the pasta opposed to the linguine called for in the recipe.  I also substituted low-fat ricotta cheese for the mascarpone cheese.  With this substitution, I not only get to save on calories, but I also get to save a few dollars.  Some other suggestions would be to add some cubed, precooked chicken breast, substitute regular pasta for whole grain, or add some cooked zucchini or summer squash.  The recipe was very simple and quick, just like advertised in the magazine.  

8 ounces uncooked linguine (or thin spaghetti)

1 cup 1% milk

2 tablespoons chopped fresh basil divided

1/2 tsp. salt

1/8 tsp. black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon all-purpose flour

1/2 cup shaved fresh Parmigiano-Reggiano cheese, divided

1 1/2 tablespoons mascarpone cheese (or ricotta cheese)

1.  Cook pasta according to package directions, omitting salt and fat.  Drain; keep warm.

2.  While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.

3.  Heat a small saucepan over medium heat.  Add oil to pan, swirl to coat.  Add flour to pan, and cook for 2 minutes, stirring constantly.  (It may not take all of 2 minutes, but cook the flour until it begins to change color) Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently.  (The basil likes to stick to the whisk)

4.  Remove from the heat, and add some of the Parmigiano-Reggiano cheese, reserving some for sprinkling on top of each plate, and the mascarpone cheese to the milk mixture.  Add cheese mixture to pasta; toss to combine.  Sprinkle with remaining basil.  

Yield: 4 servings (1 cup pasta mixture)