Ricotta and pignoli sauce

4 servings

Ingredients

QuantityIngredient
½cupPine nuts
1cupReduced-fat ricotta
2tablespoonsChopped fresh mint leaves
2tablespoonsOlive oil
2Garlic cloves, minced
1smallOnion, chopped
4Plum tomatoes, chopped
4Fresh basil leaves, chopped
Salt to taste
Pepper to taste
8ouncesRotelle or orecchiete pasta
½cupGrated Parmesan cheese

Directions

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.