| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Main dish, Pasta, Cheese | 4 | Servings | |
INGREDIENTS
| 8 | oz | Pasta (preferably spinach) |
| 2 | tb | Softened margarine |
| 1/2 | c | Pine nuts |
| Sm Onion, chopped (1/4 cup) | ||
| 3/4 | c | Ricotta cheese (part skim) |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Tarragon |
| 1 | tb | Lemon juice |
| 1/2 | ts | Grated lemon rind |
| 1/2 | ts | Pepper |
| 1 | ds | Ground pepper |
INSTRUCTIONS
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of warer; cook pasta until al dente. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts ~ substitute basil for tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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