Best 5 Linguine With Rondele Cheese Recipes

PARMESAN & GARLIC LINGUINE

Steps:

• Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
• Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.}
• Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

GARLIC-HERB LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

TWO-CHEESE LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE WITH RONDELE CHEESE

Steps:

• Cook linquine until al dente, approx 10 mins, and cool.
• In a saute pan heat oil over medium heat.
• Add shallots and garlic.
• Cook 2 minutes.
• Add tomatoes, white wine and basil.
• Simmer over medium heat for about 3 minutes.
• Add the rondele cheese.
• When the cheese has melted add the linguine.
• Let it heat through until the linguine is hot.
• Enjoy.