Ricotta and Pignoli Sauce

316 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	pine nuts
1	cup	ricotta cheese	reduced-fat
2	tablespoons	mint leaves	fresh, chopped
2	tablespoons	olive oil
2	cloves	garlic	minced
1	small	onion	chopped
4	each	italian plum (roma) tomatoes
4	each	basil	fresh, chopped
1	x	salt	to taste
1	x	black pepper	to taste
8	ounces	pasta, rotelle	or orecchiete
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

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 sauté 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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Nutrition Facts

Serving Size 217g

Amount per Serving

Calories 316 74% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 227mg	9%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	11%
Sugars 5.0g
Protein 12.0g	25%

Vitamin A	29%		Vitamin C	32%
Calcium	24%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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