| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Part-skim ricotta cheese |
| 2 |
oz |
Each mozzarella and Fontina |
|
|
cheeses shredded |
| 2 |
oz |
Grated Parmesan cheese |
| 3 |
T |
Skim milk |
| 3 |
c |
Cooked spinach linguine |
|
|
HOT |
| 8 |
t |
Reduced-calorie margarine |
INSTRUCTIONS
In small saucepan heat ricotta cheese until thinned, stirring
constantly with wooden spoon; gradually add remaining cheeses,
stirring constantly after each addition until cheeses are melted.
Continuing to stir, add milk, 1 tablespoon at a time, stirring until
thoroughly combined. Keep warm over lowest possible heat. In mixing
bowl combine hot linguine and margarine, tossing until margarine is
completely melted. Transfer linguine to serving dish and top with
cheese sauce. Toss to combine and serve immediately. Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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