1/2 lb. pasta noodles
2 tbsp. butter
1 c. Ricotta cheese
1/2 c. plain low-fat yogurt
1/2 c. Parmesan cheese
Pepper

Cook pasta until tender (don't overcook); drain. Return pasta to pan; add butter and toss until melted and pasta is coated.

Stir Ricotta and yogurt into pasta. Gradually add Parmesan cheese, stirring until sauce is warm and creamy and cheese melts. Season with pepper. Serves 4.