Side Pannel
Ricotta and Pignoli Sauce
Ingredients List
- 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
Directions
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.
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.
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