Ingredients     Browse by Category     Browse Alphabetically     Books     Links     FAQ

Italian   -   Pasta With Herbed Ricotta And Pine Nuts   adapted from unknown

Description
Ingredients	8 Ounces Pasta (preferably spinach) 1/2 Cup Pine nuts 3/4 Cup Ricotta cheese (part skim) 1 Tablespoon Tarragon 1/2 Teaspoon Grated lemon rind 1 Dash Ground pepper 2 Tablespoons Softened margarine 1 Small Onion -- chopped (1/4 cup) 2 Tablespoons Chopped fresh parsley 1 Tablespoon Lemon juice 1/2 Teaspoon Pepper
Directions	GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. 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. VARIATIONS: - substitute raw cashews for pine nuts - substitute basil for tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
Serves	4
Time to Make	0:00

Printer version

0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0

Rate this recipe