• Email
  • Pin It

Creamy Pink Linguine


Contributed by:

Creamy Pink Linguine


4 comments | Leave Comment

3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
Loading ... Loading ...


Creamy Pink Linguine

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


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




  • 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


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 best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Creamy Pink Linguine

  1. avatar says: annette

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

    • great catch so sorry will fix – add the sauce when with the cheeses, cream etc…

  2. avatar says: Adeena G

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

    • 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.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in