Yes, this alfredo sauce really is healthy! No heavy cream or butter here!
8 ounces uncooked linguine
1 cup reduced fat milk
2 tablespoons fresh chopped basil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon EVOO
1 tablespoon all-purpose flour
1/2 cup shaved fresh parmigiano-reggiano cheese (yes, fresh..none of the tub cheese allowed)
1 1/2 tablespoons mascarpone cheese
Cook the pasta according to the package. Drain and set aside.
While pasta cooks, put the milk, salt and pepper, and 2 teaspoons basil in a bowl and mix. Set aside.
Heat a small saucepan over medium heat and add the oil to the pan. Swirl the oil to coat and add the flour. Cook for 2 minutes, stirring continuously. Add milk mixture and cook for 3 minutes or until thickened. Add more heat if it is not thickening. Stir often. Add the parmesan-reggiano and mascarpone cheese. Continue to stir until cheese is melted through.
Serve on top of the pasta. Sprinkle with the remaining basil and add some fresh shavings of parmesan on top.
Serves 4 (serving size- 1 cup pasta)