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
2 Chopped fresh parsley
3 Grated lemon rind
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 6.1g31%
- Cholesterol 25.7mg9%
- Sodium 123.1mg6%
- Total Carbohydrate 74.4g25%
- Dietary Fiber 10.9g44%
- Sugars 7.2g
- Protein 19.0g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
american, amp, boiling, cheese, chopped, cup, ground, herbed, juice, lemon, main, margarine, nuts, onion, part, pasta, pepper, pine, preferably, ricotta
