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Creamy Pink Linguine

May 14^th 2012

Contributed by:

Jamie Geller

4 comments | Leave Comment

(2 reviews)

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Recipe

Creamy Pink Linguine

Decadent and delicious, everybody will go for this perfect pasta. Who said pink is just for girls?

Times

Prep Time : 5 min
Cook Time : 15 min
Ready Time : 20 min

Servings

Ingredients

1 (1-pound) box linguine
2 cups marinara sauce
½ cup shredded Parmesan plus more for garnish
½ cup shredded mozzarella
⅓ cup ricotta cheese
3 tablespoons heavy cream
1 teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper

Directions

In a large pot, cook pasta according to package directions. Drain well and return to pot. Add sauce, cheeses, cream, and spices, and stir well over low heat until combined and creamy. Divide among 8 pasta bowls, and serve immediately with extra Parmesan cheese for garnish if desired.

About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

4 Responses to Creamy Pink Linguine

says: annette

when do you add the marinara sauce? or do you cook the pasta in it?

Reply
- says: Jamie Geller
  
  great catch so sorry will fix – add the sauce when with the cheeses, cream etc…
  
  Reply
says: Adeena G

Sounds really great but am trying to limit the calories… what could I use instead of heavy cream? Thanks so much!

Reply
- says: Jamie Geller
  
  you can use equal parts low fat or skim milk or soy milk or almond milk or coconut milk or just leave it out entirely — it will still be creamy from the ricotta, parm and mozz.
  
  Reply