Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Pasta/Rice/Potatoes

Fettuccine with Gorgonzola and toasted walnuts by Jennifer Hamilton serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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

Categories:

Low Calorie
Low Fat
Main Dishes
Pasta/Rice/Potatoes