| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cheese, Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Pasta, preferably spinach |
| 2 | T | Softened margarine |
| 1/2 | c | Pine nuts |
| Sm Onion, chopped 1/4 cup | ||
| 3/4 | c | Ricotta cheese, part skim |
| 2 | T | Chopped fresh parsley |
| 1 | T | Tarragon |
| 1 | T | Lemon juice |
| 1/2 | t | Grated lemon rind |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 397
Calories From Fat: 190
Total Fat: 22.2g
Cholesterol: 56.5mg
Sodium: 119.8mg
Potassium: 369.3mg
Carbohydrates: 37.4g
Fiber: <1g
Sugar: <1g
Protein: 14.3g