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Photo of Rotelle with walnut-gorgonzola sauce by WW

Rotelle with walnut-gorgonzola sauce

13
Points®
Total Time
16 min
Prep
2 min
Cook
14 min
Serves
4
Difficulty
Easy
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.

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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