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Ingredientes
- 8 ounce Pasta (preferably spinach)
- 2 Tbsp. Softened margarine
- 1/2 c. Pine nuts
- Â Â Sm Onion, minced (1/4 c.)
- 3/4 c. Ricotta cheese (part skim)
- 2 Tbsp. Minced fresh parsley
- 1 Tbsp. Tarragon
- 1 Tbsp. Lemon juice
- 1/2 tsp Grated lemon rind
- 1/2 tsp Pepper
- 1 dsh Grnd pepper
Direcciones
- GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or possibly sauteed mushroom caps dusted with paprika.
- Boil a large pot of warer; cook pasta till al dente. While pasta is cooking, in a small skillet, heat margarine. Add in pine nuts and onion, stirring occasionally over medium heat for about 5 min, till 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 grnd pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts substitute basil for tarragon add in 1/2 c minced, cooked spinach to ricotta-sauce mix
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 430 | |
| Calories from Fat 175 | 41% |
| Total Fat 20.28g | 25% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 1.04g | |
| Cholesterol 19mg | 6% |
| Sodium 120mg | 5% |
| Potassium 314mg | 9% |
| Total Carbs 48.34g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.9g | 2% |
| Protein 14.78g | 24% |
