Ingredients

1/2 of a 16-ounce box fettuccine
1/4 cup low-fat (1 percent) milk
1/2 cup fat-free ricotta cheese
1/4 cup crumbled Gorgonzola cheese
1/4 cup coarsely chopped walnuts, toasted
2 tablespoons chopped flat-leaf parsley
1 3-inch long strip lemon zest, removed with a vegetable peeler and very thinly sliced on the diagonal

Directions

Cook fettuccine according to the package directions, omitting the salt if desired. Drain pasta, then transfer to a serving bowl and keep warm.

Meanwhile, in a microwavable cup, heat the milk on high until warm, about 30 seconds. Combine the ricotta and Gorgonzola in a medium bowl; stir in the warm milk until almost smooth. Spoon cheese mixture over the fettuccine and toss well; sprinkle with walnuts, parsley and lemon zest.

Nutrition per 2/3 cup: 208 calories, 6 grams fat, 1 gram saturated fat, no trans fat, 8 mg cholesterol, 93 mg sodium, 31 grams carbs, 2 grams fiber, 9 grams protein, 85 mg calcium.