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Pasta with Herbed Ricotta & Pine Nuts

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Submitted by desklady2

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G PASTA
2 3E+1
TABLESPOONS ML MARGARINE
softened
½ 118
CUP ML PINE NUTS
¼ 59
CUP ML ONIONS
chopped
¾ 177
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 15
TABLESPOON ML TARRAGON LEAVES
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML LEMON ZEST
grated
½ 2.5
TEASPOON ML BLACK PEPPER
1 1
DASH DASH BLACK PEPPER
ground *

Directions

Boil a large pot of warer; cook pasta until al dente.

While pasta is cooking, in a small skillet, melt margarine.

Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until 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 ground pepper and garnishes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 420 45% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 101mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 11% Vitamin C 9%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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