Easy Recipe Finder
Recipe Feeder
1/2 c Part-skimmed ricotta cheese 2 oz Ea mozzarella, Fontina -
2 oz Grated parmesan cheese -cheese, shredded
3 c Cooked spinach linguine 8 tb Reduced calorie margarine
3 tb Skim milk
4 servings
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.
2 oz Grated parmesan cheese -cheese, shredded
3 c Cooked spinach linguine 8 tb Reduced calorie margarine
3 tb Skim milk
4 servings
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.
