Linguine with Mascarpone Cheese
By DK on Aug 13, 2010
One question I am oft asked at Chef In You, is how I manage to cook my day to day meals with a full time job. Oh well, to be truthful, I don't cook elaborate meals daily. Most of the time its quick and easy ones which I resort to feed my loved ones. Time and energy permitting, I then think of other elaborate meals. But I can be very fussy when it comes to the variety just like any other kid out there. I need color, need the variety. I cannot for the life of me eat the same thing day after another. I get easily bored. In this case, I have no one else to blame but me. Hence I have many under 15 minute meals which I keep under my thumb that I can prepare at quick notice without making it monotonous.
I am not one to skimp on rich/fried foods. I love it all. I don't believe in deprivation and certainly love indulgence - though in moderation. I do not think of eating that way on all the 7 days of the week. 2 days of fried foods? No issues - make it up by way of expending them more by way of working out or doing more physical work and eating sensibly the remaining 4 days. This pasta is in the middle of it - Not your typical "health" food but not a sinful fiesta either. Just an indulgence which won't make me guilty. And the best part is - yes, haven't come to that part yet - is the time it takes to make this and the effort involved. Its a joke! Extremely easy to put together with minimal ingredients. Play around with the recipe as per your palate - its v versatile. I personally think Mascarpone Cheese and Pasta are pair made in heaven! Just 1 tbsp added to pasta makes it mindbogglingly delicious! Its a favorite in my house and I used this loved combo to make this recipe.
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
- 4 Oz wholegrain linguine
- abt 2 tbsp Mascarpone cheese / or use fat free/low fat cream cheese (make your own Mascarpone at home)
- Zest and juice of 1 lemon (or as per taste)
- 1/4 cup cubed carrots
- 1/4 cup frozen peas
- salt to taste
- cilantro/parsley to garnish
I usually try to avoid boiling vegetables unless its for soups. So while boiling the water for pasta, I used the same vessel to steam my carrots. I placed a steamer basket on top of the boiling water and steamed my carrots for few minutes. I tossed in the frozen peas in the last few minutes.
Cook the wholegrain linguine according to package instructions.
While the pasta cooks, in a large bowl, add 2 tbsp cheese and the lemon zest along with the juice.
We want to be able to create a cheese sauce without adding fat. Usually adding some olive oil will make this more richer and delicious. But instead of the oil, I add about one tablespoon of the hot pasta water and create a sauce out of the same. Whisk them well.
Add the cooked linguine along with the steamed vegetables.
Toss it well. You can add more cheese/lemon juice/pasta water/salt as per taste.
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