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Pasta with Four Cheeses

By The Canadian Living Test Kitchen

Tested till perfect

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Pasta with Four Cheeses

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 486
pro 22 g
total fat 18 g
sat. fat 10 g
carb 59 g
fibre 3 g
chol 53 mg
sodium 711 mg
% RDI: -
calcium 34
iron 15
vit A 16
vit C 5
folate 52

This is a classic, rich pasta dish that usually has up to 1/2 cup (125 mL) butter, but here we've reduced it to 2 tbsp (25 mL). The dish is quick to prepare because you don't have to make a sauce. The cheese melts slightly to create chunks throughout.

Ingredients

  • 5 cups fusilli pasta, (about 1lb/500 g)
  • 2 tbsp butter
  • 3/4 cup cubed Gruyère cheese
  • 3/4 cup cubed fontina cheese
  • 1/2 cup cubed mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
  • 1/2 cup toasted fresh bread crumbs
  • 1/4 cup chopped fresh parsley

Preparation

In large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.

Add butter to pasta, tossing to coat. Add Gruyère, Fontina, mozzarella, all but 2 tbsp (25 mL) of the Parmesan, salt, pepper, nutmeg, cayenne and reserved cooking liquid; stir until cheeses are slightly melted. Stir in bread crumbs. Serve sprinkled with remaining Parmesan and parsley.

Additional information :

Tips
Whirl stale bread in food processor and keep in freezer so you always have bread crumbs on hand.

To toast bread crumbs, cook in dry skillet over medium heat, stirring occasionally, until golden brown, about 5 minutes.

Source : Canadian Living Magazine: May 2003

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