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  • Pasta With Herbed Ricotta And Pine Nuts

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    Ingredients

    • 8 ounce Pasta (preferably spinach)
    • 2 Tbsp. Softened margarine
    • 1/2 c. Pine nuts
    •     Sm Onion, minced (1/4 c.)
    • 3/4 c. Ricotta cheese (part skim)
    • 2 Tbsp. Minced fresh parsley
    • 1 Tbsp. Tarragon
    • 1 Tbsp. Lemon juice
    • 1/2 tsp Grated lemon rind
    • 1/2 tsp Pepper
    • 1 dsh Grnd pepper

    Directions

    1. GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or possibly sauteed mushroom caps dusted with paprika.
    2. Boil a large pot of warer; cook pasta till al dente. While pasta is cooking, in a small skillet, heat margarine. Add in pine nuts and onion, stirring occasionally over medium heat for about 5 min, till 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 grnd pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts substitute basil for tarragon add in 1/2 c minced, cooked spinach to ricotta-sauce mix

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