| 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 |
tb |
Skim milk |
| 3 |
c |
Cooked spinach linguine (HOT) |
| 8 |
ts |
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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