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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 Ounces Pasta (preferably spinach)

  3. 1/2 Cup Pine nuts

  4. 3/4 Cup Ricotta Cheese

  5. 1 Tablespoon Tarragon

  6. 1/2 Teaspoon Grated lemon rind

  7. 1 Dash Ground pepper

  8. 2 Tablespoons Margarine -- Softened

  9. 1 Small Onion -- chopped (1/4 cup)

  10. 2 Tablespoons Chopped fresh parsley

  11. 1 Tablespoon Lemon juice

  12. 1/2 Teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.

  2. Boil a large pot of warer; cook pasta until al dente.

  3. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside.

  4. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion.

  5. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes.

  6. VARIATIONS: - substitute raw cashews for pine nuts - substitute basil for tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture

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