1/2 c. part skim ricotta cheese
2 oz. Mozzarella cheese, shredded
2 oz. Fontina, shredded
2 oz. Parmesan, shredded
3 tbsp. skim milk
3 c. cooked spinach linguini hot
2 tbsp. plus 2 tsp. reduced calorie butter

In a small saucepan heat ricotta cheese until thinned, stirring constantly with a 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 butter, tossing until butter is completely melted. Transfer linguine to serving dish and top with cheese sauce; toss to combine and serve immediately. Serves 4.