Rotelle with Walnut-Gorgonzola
10
Points®
Total time: 16 min • Prep: 2 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Walnuts and Gorgonzola cheese were a winning combination in the popular bistro salads of the nineties, and they work brilliantly in this hearty pasta dish.
Ingredients
Uncooked pasta
170 gm
Part-skim ricotta cheese
½ cup(s)
Reduced-sodium chicken broth
¼ cup(s)
Lemon zest
1 tbsp(s)
Chopped walnuts
½ tbsp(s)
Gorgonzola cheese
3 oz
Fresh parsley
2 tbsp(s)
Instructions
1
Cook the rotelle according to package directions. Drain and place in a warmed serving bowl.
2
Meanwhile, combine the ricotta, broth and lemon zest in a medium bowl; mix until smooth. Spoon over the rotelle, then add the walnuts, Gorgonzola cheese and parsley; toss to coat. Serve hot or at room temperature.
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