Rotelle with walnut-gorgonzola sauce
SmartPoints® value per serving
Walnuts and Gorgonzola cheese are a winning combination in this hearty pasta dish, ready in about 15 minutes. The hot pasta warms the sauce to the perfect eating temperature, making for less cooking. This dish is also great at room temperature or cool, if you like a pasta-salad type option for al fresco dining on summer nights. Serve this dish with some grilled chicken on top for a main dish salad or on the side of grilled pork tenderloin or sliced flank steak and some steamed broccoli. If you have blue cheese on hand, it is a suitable substitute for the gorgonzola.
6 oz, (2 cups)
Part-skim ricotta cheese
Reduced-sodium chicken broth
1 tsp, grated
3 oz, (1/4 cup)
2 Tbsp, flat-leaf, chopped
- Cook the rotelle according to package directions. Drain and place in a warmed serving bowl.
- 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.
To make this dish ahead of time, just cover and refrigerate for up to a day. However, it doesn’t reheat well; instead, take it out of the refrigerator about 30 minutes before serving time and enjoy it at room temperature. Do not freeze.