Ricotta & pignoli sauce
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Ricotta & pignoli sauce
  Italian    Sauces  
Last updated 6/12/2012 1:20:27 AM. Recipe ID 52204. Report a problem with this recipe.
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      Title: Ricotta & pignoli sauce
 Categories: Italian, Sauces
      Yield: 4 Servings
 
    1/2 c  Pine nuts
      1 c  Reduced-fat ricotta
      2 tb Chopped fresh mint leaves
      2 tb Olive oil
      2    Garlic cloves, minced
      1 sm Onion, chopped
      4    Plum tomatoes, chopped
      4    Fresh basil leaves, chopped
           Salt to taste
           Pepper to taste
      8 oz Rotelle or orecchiete pasta
    1/2 c  Grated Parmesan cheese
 
  In a medium skillet, toast pine nuts over medium heat until light
  brown, 4-5 minutes, shaking pan frequently. Cool and combine with
  ricotta and mint.
  
  In a skillet, heat oil and saute garlic and onion 2 minutes. Add
  chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and
  cook another minute or two. Stir in ricotta mixture and cook over
  very low heat 1 minute.
  
  Cook pasta until almost al dente. Drain and return to pot; stir in
  sauce and 1/4 cup Parmesan cheese. Cook over low heat until pasta is
  cooked. Spoon into warm dishes and sprinkle with additional Parmesan
  cheese, if desired.
 




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Recipe ID 52204 (Apr 03, 2005)

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