Cheese Pasta Entree Recipes: Cooking with Cheese & Pasta | Cheese of the Month Club

Ingredients

• 1/2-pound fresh linguine
• 1/4-pound Gorgonzola, cut into cubes
• 2 ounces Fontina, cut into cubes
• 2/3-cup heavy cream
• 2 ounces freshly grated Parmesan
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 1/2 cups chopped walnuts
• 1/2 pound soft, flavorful goat cheese, such as Bucheron or Dolmen
• 1 cup light or heavy cream, depending on how rich you like the dish
• 1/4 cup freshly grated Parmesan, plus cheese for the table
• 1 pound linguine, preferably fresh
• 6 ounces dry spaghetti pasta
• 3/4 cup low-fat ricotta cheese
• 1/2 cup (2 ounces) finely grated Romano cheese
• 2 cups (16 ounce jar) prepared spaghetti sauce
• 1 teaspoon dry basil
• 2 teaspoons dry oregano
• 1/4 teaspoon black pepper
• 4 ounce part-skim mozzarella cheese, shredded