Pasta with Four Cheeses
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.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
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5 cups (1.25 L) fusilli (about 1 lb/500 g)
2 tbsp (25 mL) butter
3/4 cup (175 mL) each cubed Gruy? and fontina cheese
1/2 cup (125 mL) cubed mozzarella cheese
1/2 cup (125 mL) grated parmesan cheese
1/4 tsp (1 mL) each salt and pepper
Pinch each nutmeg and cayenne pepper
1/2 cup (125 mL) toasted fresh bread crumbs
1/4 cup (50 mL) 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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