| 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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