Ricotta & Pignoli Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Pine nuts,
1 cup: Reduced-fat ricotta,
2 tbsp: Chopped fresh mint leaves,
2 tbsp: Olive oil,
2: Garlic cloves, minced
1 small: Onion, chopped
4: Plum tomatoes, chopped
4: Fresh basil leaves, chopped
Salt to taste,
Pepper to taste,
8 ounce: Rotelle or orecchiete pasta,
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp