This is a classic, rich pasta dish that usually has up to 1/2 cup (125 mL) butter, but here we've reduced it to 2 tbsp (25 mL). The dish is quick to prepare because you don't have to make a sauce. The cheese melts slightly to create chunks throughout.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
In large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.
Add butter to pasta, tossing to coat. Add Gruyère, Fontina, mozzarella, all but 2 tbsp (25 mL) of the Parmesan, salt, pepper, nutmeg, cayenne and reserved cooking liquid; stir until cheeses are slightly melted. Stir in bread crumbs. Serve sprinkled with remaining Parmesan and parsley.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 711 mg
- Protein 22 g
- Calories 486.0
- Total fat 18 g
- Cholesterol 53 mg
- Saturated fat 10 g
- Total carbohydrate 59 g
%RDI
- Iron 15.0
- Folate 52.0
- Calcium 34.0
- Vitamin A 16.0
- Vitamin C 5.0
