1/2 cup part skim ricotta cheese
1/4 cup low sodium chicken broth
6 ounces fettucinne (or very thin spaghetti)
1/4 cup walnuts
1/4 cup crumbled gorgonzola cheese
2 tablespoons finely chopped parsley
(1) In small bowl combine ricotto, broth, and lemon. Mix until smooth
(2) cook fettucinne drain and place in serving bowl, top with ricotto mixture
sprinkle with crushed walnuts, gorgonzola, and parsley
Toss to coat
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