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Ricotta & Pignoli Sauce

Author: chefs-mate Cooking Method: Sautéing Cuisine: Italian Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4 Calories: 249.0

Dietary:

V Vegetarian

Description

This elegant Ricotta and Pignoli sauce offers a delightful twist on traditional Italian pasta dishes. The combination of creamy reduced-fat ricotta and toasted pine nuts creates a luxurious texture that coats every bite of pasta. Infused with aromatic garlic, sweet onions, and ripe plum tomatoes, the sauce delivers a balanced flavor profile that is both comforting and sophisticated. Fresh basil adds a bright, herbaceous finish, while a touch of mint provides a subtle, refreshing undertone. Perfect for a quick weeknight dinner or a light summer meal, this vegetarian dish is simple to prepare using pantry staples. Serve it warm over rotelle or orecchiette pasta for a satisfying, home-style experience that brings the flavors of Italy to your table.

Directions

Toast pine nuts in a medium skillet over medium heat until light brown and fragrant, about 4-5 minutes, shaking the pan frequently to prevent burning.
Remove pine nuts from heat and allow to cool slightly. Combine with ricotta cheese and chopped mint leaves in a bowl; set aside.
In the same skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauting for 2 minutes until softened.
Add chopped plum tomatoes to the skillet and cook for 2-3 minutes until they begin to break down and release their juices.
Stir in chopped basil, salt, and pepper. Cook for another 1-2 minutes to meld the flavors.
Reduce heat to low and stir in the ricotta, pine nut, and mint mixture. Cook gently for 1 minute, just until warmed through. Do not boil.
Meanwhile, cook pasta in a large pot of salted boiling water until almost al dente, following package instructions.
Drain pasta and return it to the pot. Add the warm sauce and 1/4 cup of grated Parmesan cheese.
Toss gently over low heat for 1 minute until the pasta is fully cooked and coated in the sauce.
Spoon into warm serving dishes and sprinkle with additional Parmesan cheese if desired. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 249.0kcal

% Daily Value *
Total Fat 16.3g26%
Saturated Fat 6.3g32%
Cholesterol 34.2mg12%
Sodium 63.4mg3%
Total Carbohydrate 17.2g6%
Dietary Fiber 4.5g18%
Sugars 10.1g
Protein 11.8g24%

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

Note

Use fresh pine nuts for the best flavor and texture; stale nuts can become rancid. Toast them carefully as they burn easily.

If you prefer a richer sauce, you can substitute full-fat ricotta for the reduced-fat version.

Rotelle (wheel pasta) and orecchiette (little ears) are traditional choices for this sauce because their shapes hold the creamy mixture well, but penne or fusilli also work nicely.

For a vegan version, omit the ricotta and Parmesan, or use plant-based alternatives.

The mint adds a subtle freshness that complements the pine nuts, but if you are not a fan, you can omit it or use extra basil.

Ricotta & Pignoli Sauce