CHEF JEFF — ONE BYTE AT A TIME: Three-Cheese Fettuccini

If you’re looking for a quick, simple meal, combine pasta and cheese.

Three-Cheese Fettuccini

½ cup fat-free, low-salt chicken broth

1/8 teaspoon saffron strands

½ cup chopped/frozen onion

¼ cup crumbled Gorgonzola cheese, (1 ounce)

½ cup nonfat ricotta cheese

1/8 teaspoon cayenne pepper

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper

½ pound fresh whole wheat fettuccini

2 tablespoons broken walnuts

Bring 3 to 4 quarts of water for pasta to boil. Add broth to saucepan. Place over medium-high heat. Bring to simmer. Add saffron and onion; simmer 2 minutes. Remove from heat. Stir in Gorgonzola and ricotta. Mix well. Stir in cayenne and Parmesan. Add salt and black pepper to taste. Pour into serving bowl. Add fettuccini to boiling water. Boil 3 to 4 minutes. Drain. Add to cheese sauce. Toss. Add salt and pepper to taste. Sprinkle walnuts on top. Serve immediately.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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