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Receta Ricotta And Pignoli Sauce
by Global Cookbook

Ricotta And Pignoli Sauce
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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
  •     salt to taste
  •     pepper to taste
  • 8 ounce rotelle or possibly orecchiete pasta
  • 1/2 c. grated parmesan cheese

Direcciones

  1. 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.
  2. 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.
  3. 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.