Tequila Sunrise Pasta Quattro Fromaggio Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Stick margarine or butter,
1 tbsp: All-purpose flour,
1/2 tsp: Pepper,
1/4 tsp: Salt,
1 can: Evaporated skim milk, 12-oz
1/4 cup: Shredded fontina cheese, 1 oz
1/4 cup: Crumbled gorgonzola or other blue cheese, (1 oz
1/4 cup: Diced camembert chese, (1 oz)
6 cup: Hot cooked rigatoni, (9 oz uncooked)
2 tbsp: Chopped fresh basil,
1/4 cup: Finely grated fresh parmesan cheese, (1 oz)
Directions:
Recipe by: Cooking Light, March 1998, pg. 89 1. Melt margarine in a
large saucepan over medium heat. Add flour; cook 30 seconds,
stirring constantly with whisk. Add pepper, salt, and milk, and
bring to a simmer, stirring frequently. Remove from heat, and add
fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses
melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle
with Parmesan cheese.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis,
MO - jpxtwo@swbell.net
Source from luhu.jp
large saucepan over medium heat. Add flour; cook 30 seconds,
stirring constantly with whisk. Add pepper, salt, and milk, and
bring to a simmer, stirring frequently. Remove from heat, and add
fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses
melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle
with Parmesan cheese.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis,
MO - jpxtwo@swbell.net
Source from luhu.jp