1) Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2) While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk misture 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 mascarpone cheese to milk mixture. Add cheese mixture to pasta, toss to combine. Sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce Parmigiano-Reggiano.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (83%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 6mg||2 %|
|Sodium 17.9mg||1 %|
|Potassium 20.2mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 0.6g||1 %|
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Calories per serving: 58
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