8 oz. broad egg noodles
1/4 c. part-skim Ricotta cheese
1/4 c. plain low-fat yogurt
1/4 c. grated Parmesan cheese
1 tbsp. unsalted butter
1/4 tsp. black pepper

Cook noodles according to package directions, omitting the salt. Drain well and return to the cooking pot. Add the Ricotta cheese, yogurt, Parmesan cheese, butter, and pepper; toss well to fix.