www.monthlymealplanner.com

Fettuccine with Gorgonzola and toasted walnuts
by Jennifer Hamilton
serves: 6
  WW points 4 2/3 cup serving size
Ingredients:
  8 ounce   fettuccine
  1/4 cup   lowfat milk
  1/2 cup   fat-free ricotta cheese
  1/4 cup   crumbled Gargonzola cheese
  1/4 cup   coarsley chopped walnuts, toasted
  2 tbsp   chopped flat leaf parsley
  1   3 inch long lemon zest strip
Directions:
  1: Cook fettuccine, drain and transfer to serving bowl; keep warm.

2: Meanwhile, in a microwavable cup, heat milk on high until warm, about 30 seconds. Combine the ricotta and Gorgonzola in a medium bowl; stir in the warm milk until almost smooth. Some of the Gorgonzola should remain lumpy. Spoon the cheese mixture over the fettuccine and mix well; sprinkle with walnuts, parsley and lemon zest. serve hot or room temp.

Points 4 per serving and serves 6

WW All time Favorites 200