Pasta with Four Cheeses

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

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

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 711 mg
  • Protein 22 g
  • Calories 486.0
  • Total fat 18 g
  • Cholesterol 53 mg
  • Saturated fat 10 g
  • Total carbohydrate 59 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta with Four Cheeses

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