Ingredients
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16 oz Ronzoni® Fettuccine
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3 tbsp butter
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1 onion, diced
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3 cloves garlic, minced
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4 tsp fresh rosemary, finely chopped
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3 tbsp all-purpose flour
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2 1/2 cups whole milk
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2 tbsp Dijon mustard
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1/2 tsp salt
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1/2 tsp pepper
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1/4 tsp ground nutmeg
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1/2 cup provolone cheese, shredded
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1/2 cup fontina cheese, shredded
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1/2 cup mozzarella cheese, shredded
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1 cup ricotta cheese
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1/3 cup Parmesan cheese, grated
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1/2 cup fresh basil, thinly sliced
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2 tbsp fresh parsley, finely chopped
Steps
1
Cook pasta according to package directions; drain, reserving ⅓ cup cooking liquid.
2
Meanwhile, melt butter in large skillet set over medium heat; cook onion, garlic and rosemary for 2 to 3 minutes or until softened. Sprinkle flour over top; cook for 2 to 3 minutes or until smooth.
3
Slowly whisk in milk; bring to boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in mustard, salt, pepper and nutmeg.
4
Reduce heat to low. Stir in provolone, fontina and mozzarella until melted.
5
Toss together pasta, reserved cooking liquid, ricotta and Parmesan. Stir in basil and parsley.
Comments
Recipe provided by Ronzoni® Pasta.