Pasta with Two-Cheese Sauce

Yum yum yum! I had a double serving of this, it was so good! Next time I'm going to add some sauteed mushrooms and maybe some green peas, but it's excellent as is too.

* I tweaked this recipe a bit from Cooking Light's original ingredients, so check out the link for their official recipe: http://www.myrecipes.com/recipe/linguine-with-two-cheese-sauce-50400000113731/
 
Yield: 4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)
Ingredients:
8 ounces uncooked fettuccine (I use Garden Delight pasta)
1 cup fat-free milk
4 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour (I use unbleached whole wheat flour)
1/2 cup (2 ounces) shredded fresh Parmigiano-Reggiano cheese, divided
3 (0.75oz each) wedges Laughing Cow Light (I used the garlic & herb flavor)

Preparation:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. While pasta cooks, combine milk, 2 tablespoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
3. Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add flour to pan, and cook for 2 minutes, stirring constantly. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano and Laughing Cow cheese to milk mixture; stir until cheeses are melted and mixture is combined. Add cheese mixture to pasta; toss to combine. Sprinkle with remaining 2 tablespoons basil and remaining 1/2 ounce Parmigiano-Reggiano.

Nutritional Information:
Calories: 325
Fat: 9.1g
Fiber: 4g