Print
Email
Add a photoServings: 4
Ingredients
- 1/2 c. pine nuts
- 1 c. reduced-fat ricotta
- 2 Tbsp. minced fresh mint leaves
- 2 Tbsp. extra virgin olive oil
- 2 x garlic cloves, chopped
- 1 sm onion, minced
- 4 x plum tomatoes, minced
- 4 x fresh basil leaves, minced
- Â Â salt to taste
- Â Â pepper to taste
- 8 ounce rotelle or possibly orecchiete pasta
- 1/2 c. grated parmesan cheese
Directions
- In a medium skillet, toast pine nuts over medium heat till light brown, 4-5 min, shaking pan frequently. Cold and combine with ricotta and mint.
- In a skillet, heat oil and sauteegarlic and onion 2 min. Add in minced tomatoes and cook 2-3 min. Add in basil, salt and pepper and cook another minute or possibly two. Stir in ricotta mix and cook over very low heat 1 minute.
- Cook pasta till almost al dente. Drain and return to pot; stir in sauce and 1/4 c. Parmesan cheese. Cook over low heat till pasta is cooked. Spoon into hot dishes and sprinkle with additional Parmesan cheese, if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 540 | |
| Calories from Fat 233 | 43% |
| Total Fat 26.79g | 33% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 267mg | 11% |
| Potassium 644mg | 18% |
| Total Carbs 54.35g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.5g | 4% |
| Protein 22.43g | 36% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
