*  Exported from  MasterCook  *
 
                         RICOTTA AND PIGNOLI SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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