Ricotta & Pignoli Sauce
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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 |
onions
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 (wagon wheel)
or orecchiete |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pine nuts
|
|
| 237 | ml |
ricotta cheese
reduced-fat |
|
| 3E+1 | ml |
mint leaves
fresh, chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | small |
onions
chopped |
|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 4 | each |
basil
fresh, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 231.2 | ml/g |
pasta, rotelle (wagon wheel)
or orecchiete |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
In a medium skillet, toast pine nuts over medium heat until light brown, 4 to 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 to 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 ¼ cup Parmesan cheese.
Cook over low heat until pasta is cooked.
Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.
