Fettuccine with Walnut Sauce

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Category : Pastas/Risottos

Recipe : Fettuccine with Walnut Sauce

A creamy walnut sauce with flecks of parsley makes this a festive dish. Round out the
meal with Sauteed Peppers or Arugula and Radicchio Salad with Balsamic Vinegar and
Crumbled Parmesan Cheese .

Makes 4 servings

1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 ounces fettuccine
1 ounce chopped walnuts
3/4 ounce Gorgonzola cheese, crumbled
2 tablespoons minced fresh flat-leaf parsley

In a small bowl, combine the ricotta cheese, broth and zest; mix until smooth. Set
aside.
In a large pot of boiling water, cook the fettuccine according to package
directions. Drain and place in a serving bowl. Top with the ricotta mixture;
sprinkle with walnuts, Gorgonzola cheese and parsley. Toss to coat. Divide evenly
among 4 plates and serve.

SERVING (1 CUP) PROVIDES: 1/2 Fat, 1 PROTEIN, 2 Breads.

PER SERVING: 271 Calories, 10 g Total Fat, 3 g Saturated Fat, 55 mg Cholesterol,
129 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 12 g Protein, 136 mg
Calcium