Ricotta And Pignoli Sauce
Description
This elegant yet simple Italian sauce combines the creamy richness of reduced-fat ricotta with the nutty crunch of toasted pine nuts. Fresh basil and sweet plum tomatoes add vibrant color and aromatic depth, creating a dish that is both light and satisfying. The addition of minced garlic and onion provides a savory base that complements the cheese beautifully. Perfect for tossing with rotelle or orecchiete pasta, this recipe is ideal for weeknight dinners or casual gatherings. It offers a sophisticated flavor profile without requiring hard-to-find ingredients, making it a reliable favorite for home cooks seeking quick, delicious meals.Ingredients
Directions
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In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently.
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Remove toasted pine nuts from heat and let cool slightly. Combine with ricotta and chopped fresh mint leaves in a bowl; set aside.
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In the same skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauting for 2 minutes until softened.
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Add chopped plum tomatoes to the skillet and cook for 2-3 minutes until they begin to break down.
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Stir in chopped fresh basil, salt, and pepper. Cook for another 1-2 minutes until fragrant.
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Reduce heat to very low. Stir in the ricotta, pine nut, and mint mixture into the tomato base. Cook gently for 1 minute to combine flavors without curdling the cheese.
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Meanwhile, cook pasta in salted boiling water until almost al dente (about 1 minute less than package directions).
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Drain pasta and return it to the pot. Stir in the ricotta sauce and 1/4 cup of grated Parmesan cheese.
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Cook the pasta and sauce together over low heat for 1-2 minutes until the pasta is fully cooked and coated in the sauce.
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Spoon into warm dishes and sprinkle with additional Parmesan cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 199.0kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 6.2g31%
- Cholesterol 34.2mg12%
- Sodium 51.9mg3%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 1.1g5%
- Sugars 5.8g
- Protein 7.3g15%
* 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
Storage: Store leftover sauce and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or milk to restore creaminess.
Substitutions: If you cannot find pine nuts (pignoli), you can substitute with toasted slivered almonds or walnuts for a similar nutty texture. Whole milk ricotta can be used instead of reduced-fat for a richer flavor.
Tip: Toasting the pine nuts enhances their flavor significantly. Watch them closely as they can burn quickly.
Variation: Add a pinch of red pepper flakes for a subtle kick of heat.
ricotta, pine nuts, pignoli, pasta sauce, italian, vegetarian, basil, tomato, garlic, onion, parmesan, rotelle, orecchiette, quick dinner, creamy, nutty, fresh herbs, easy recipe
