Ricotta and pignoli sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
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.