Makes 4 Servings, Points per serving, 6.
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 oz fettuccine
1/4 cup walnuts, chopped
1/4 cup crumbled Gorgonzola cheese
2 tablespoons minced flat-leaf parsley
1. In a small bowl, combine the ricotta, broth, and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with the ricotta mixture, then sprinkle with walnuts, Gorgonzola, and parsely; toss to coat.