| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pine nuts |
| 1 |
c |
Reduced-fat ricotta |
| 2 |
tb |
Chopped fresh mint leaves |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
sm |
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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”