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Green Linquine with Four Cheeses

1/2 c Part-skim ricotta cheese
2 oz Each mozzarella and Fontina cheeses, shredded
2 oz Grated Parmesan cheese
3 tb Skim milk
3 c Cooked spinach linguine (HOT)
8 ts Reduced-calorie margarine


In small saucepan heat ricotta cheese until thinned, stirring constantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted. Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined. Keep warm over lowest possible heat. In mixing bowl combine hot linguine and margarine, tossing until margarine is completely melted. Transfer linguine to serving dish and top with cheese sauce. Toss to combine and serve immediately.

Makes 4 servings.


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