Yield: 4 Servings
|½ cup||Pine nuts|
|1 cup||Reduced-fat ricotta|
|2 tablespoons||Chopped fresh mint leaves|
|2 tablespoons||Olive oil|
|2||Garlic cloves, minced|
|1 small||Onion, chopped|
|4||Plum tomatoes, chopped|
|4||Fresh basil leaves, chopped|
|Salt to taste|
|Pepper to taste|
|8 ounces||Rotelle or orecchiete pasta|
|½ cup||Grated Parmesan cheese|
In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint.
In a skillet, heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute.
Cook pasta until almost al dente. Drain and return to pot; stir in sauce and ¼ cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.