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.