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Pasta With Herbed Ricotta And Pine Nuts
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
- GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or possibly sauteed mushroom caps dusted with paprika.
- 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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