Ricotta And Pignoli Sauce

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.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 199.0

Dietary: Vegetarian

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

1/2 cup Pine nuts
4 plum tomatoes, chopped
1 cup Reduced-fat ricotta
4 fresh basil leaves, chopped
2 tablespoon Olive oil
2 cloves Garlic, minced
1 small Onion, chopped
8 oz Rotelle or orecchiete pasta
1/2 cup Grated Parmesan cheese
1/4 cup Fresh mint leaves, chopped
to taste Salt and Pepper

Directions

1
In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently.
2
Remove toasted pine nuts from heat and let cool slightly. Combine with ricotta and chopped fresh mint leaves in a bowl; set aside.
3
In the same skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauting for 2 minutes until softened.
4
Add chopped plum tomatoes to the skillet and cook for 2-3 minutes until they begin to break down.
5
Stir in chopped fresh basil, salt, and pepper. Cook for another 1-2 minutes until fragrant.
6
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.
7
Meanwhile, cook pasta in salted boiling water until almost al dente (about 1 minute less than package directions).
8
Drain pasta and return it to the pot. Stir in the ricotta sauce and 1/4 cup of grated Parmesan cheese.
9
Cook the pasta and sauce together over low heat for 1-2 minutes until the pasta is fully cooked and coated in the sauce.
10
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.

Keywords: ricotta, pine nuts, pignoli, pasta sauce, italian, vegetarian, basil, tomato, garlic, onion, parmesan, rotelle, orecchiette, quick dinner, creamy, nutty, fresh herbs, easy recipe

Read it online: https://www.chefs-mate.com/recipe/ricotta-and-pignoli-sauce/