Ricotta and Pignoli Sauce
| Yield: | 4 Servings |
| Categories: | Italian |
| 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 |
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