Ricotta And Pignoli Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Pine nuts |
| 1 | c | Reduced-fat ricotta |
| 2 | T | Chopped fresh mint leaves |
| 2 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 4 | Plum tomatoes, chopped | |
| 4 | Fresh basil leaves, chopped | |
| Salt to taste | ||
| Pepper to taste | ||
| 8 | oz | Rotelle or orecchiete pasta |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 1/4 cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 191
Total Fat: 22.3g
Cholesterol: 11mg
Sodium: 272.4mg
Potassium: 391.9mg
Carbohydrates: 9.4g
Fiber: 4.5g
Sugar: 1.6g
Protein: 9.5g