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.
Be the first to showcase this recipe!
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
- Mixed Bell Pepper Mac and Cheese
- Vegetable Dosa Waffles
- Coconut Chutney (for Idli, Dosa)
- Roasted Broccoli with Garlic and Lemon
- Eggless Vanilla Sponge (Layer) Cake
- Panchratna Dal with Radish Greens
- Roasted Jalapeno Soup
- Spongy Eggless Pancakes
- Desi Ghee (Indian Clarified Butter)
- Hoppin' John (American Black Eyed Peas and Rice)
Have a favorite recipe?
- Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!