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Ingredientes
- 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
Direcciones
- 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.
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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% |
