Pasta with herbed ricotta and pine nuts

4 servings

Ingredients

QuantityIngredient
8ouncesPasta (preferably spinach)
½cupPine nuts
¾cupRicotta cheese (part skim)
1tablespoonTarragon
½teaspoonGrated lemon rind
1dashGround pepper
2tablespoonsSoftened margarine
1xSm Onion, chopped (1/4 cup)
2tablespoonsChopped fresh parsley
1tablespoonLemon juice
½teaspoonPepper

Directions

GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.

Boil a large pot of warer; cook pasta until al dente.

While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.

Set aside.

In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion.

When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes.

VARIATIONS: - substitute raw cashews for pine nuts - substitute basil for tarragon - add ½ c chopped, cooked spinach to ricotta-sauce mixture