Pasta
with Herbed Ricotta and Pine Nuts
ingredients for 4 servings:
8 oz Pasta (preferably spinach)
2 tb Softened margarine
1/2 c Pine nuts
1 x Sm Onion, chopped (1/4 cup)
3/4 c Ricotta cheese (part skim)
2 tb Chopped fresh parsley
1 tb Lemon juice
1/2 ts Grated lemon rind
1/2 ts Pepper
1 ds Ground pepper
Preparation: 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
