Rotelle with Walnut-Gorgonzola Sauce

12
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

6 oz, (2 cups)

part-skim ricotta cheese

½ cup(s)

reduced-sodium chicken broth

¼ cup(s)

lemon zest

1 tsp, grated

chopped walnuts

½ cup(s)

gorgonzola cheese

3 oz, (1/4 cup)

fresh parsley

2 Tbsp, flat-leaf, chopped

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.

Notes

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.

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