Pasta with herbed ricotta and pine nuts

4 servings

Ingredients

Quantity Ingredient
8 ounces Pasta (preferably spinach)
½ cup Pine nuts
¾ cup Ricotta cheese (part skim)
1 tablespoon Tarragon
½ teaspoon Grated lemon rind
1 dash Ground pepper
2 tablespoons Softened margarine
1 x Sm Onion, chopped (1/4 cup)
2 tablespoons Chopped fresh parsley
1 tablespoon Lemon juice
½ 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 ½ c chopped, cooked spinach to ricotta-sauce mixture

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