Ricotta & pignoli sauce

Yield: 4 Servings

Measure Ingredient
½ cup Pine nuts
1 cup Reduced-fat ricotta
2 tablespoons Chopped fresh mint leaves
2 tablespoons Olive oil
2 \N Garlic cloves, minced
1 small Onion, chopped
4 \N Plum tomatoes, chopped
4 \N Fresh basil leaves, chopped
\N \N Salt to taste
\N \N 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.

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