Linguine with Cheese and Tomatoes Recipe
Ingredients
| Plum tomatoes | 1 1/2 Cup (16 tbs) | |
| Part-Skim Mozzarella or Havarti Cheese - 1 cup, shredded | ||
| Goat cheese | 1/2 Cup (16 tbs), crumbled | |
| Onions | 1/3 Cup (16 tbs), finely chopped | |
| Asiago cheese | 1/4 Cup (16 tbs), grated | |
| Mixed fresh herbs like oregano, rosemary, sage etc - 1 tablespoon or 1 teaspoon, dried | ||
| Linguine | 8 Ounce | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Egg white | 1 | |
Directions
GETTING READY
1) Preheat the oven.
2) Cook the linguine al dente for 10 minutes. Drain and keep aside.
MAKING
3) In a casserole, mix tomatoes, 2/3 cup mozzarella, goat cheese, onion, Asiago cheese and mixed herbs.
4) Add the pasta into the casserole, season with salt and pepper. Add the egg white and mix to combine well.
5) Sprinkle the remaining mozzarella cheese on top and bake uncovered for 15 minutes.
SERVING
6) Serve hot.
1) Preheat the oven.
2) Cook the linguine al dente for 10 minutes. Drain and keep aside.
MAKING
3) In a casserole, mix tomatoes, 2/3 cup mozzarella, goat cheese, onion, Asiago cheese and mixed herbs.
4) Add the pasta into the casserole, season with salt and pepper. Add the egg white and mix to combine well.
5) Sprinkle the remaining mozzarella cheese on top and bake uncovered for 15 minutes.
SERVING
6) Serve hot.
Chef
