Linguine With Two Cheese Recipe
Ingredients
2 tablespoons butter or margarine
1/2 small head escarole, cut into bite-sized pieces
1/2 16-ounce package linguine
3/4 cup milk
1/4 pound Monterey Jack cheese, shredded
Grated Parmesan cheese
Directions
1. In 3-quart saucepan over medium-high heat, in hot butter or margarine, cook escarole just until wilted, stirring. Meanwhile, prepare linguine as label directs; drain.
2. Return linguine to saucepot; add milk, Monterey Jack cheese, and 3 tablespoons Parmesan cheese. Cook over medium-low heat; with 2 forks, toss gently until cheese melts. Add escarole and heat. If you like, serve with more Parmesan cheese to sprinkle over each serving.
2. Return linguine to saucepot; add milk, Monterey Jack cheese, and 3 tablespoons Parmesan cheese. Cook over medium-low heat; with 2 forks, toss gently until cheese melts. Add escarole and heat. If you like, serve with more Parmesan cheese to sprinkle over each serving.
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