Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Pine nuts

  2. 1 cup 237ml Reduced-fat ricotta

  3. 2 tablespoons 30ml Chopped fresh mint leaves

  4. 2 tablespoons 30ml Olive oil

  5. 2 Garlic cloves - minced

  6. 1 Onion - chopped (small)

  7. 4 Plum tomatoes - chopped

  8. 4 Fresh basil leaves - chopped

  9. Salt to taste

  10. Pepper to taste

  11. 8 oz 227g Rotelle or orecchiete pasta

  12. 1/2 cup 73g / 2.6oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint.

  2. In a skillet, heat oil and sauteegarlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute.

  3. Cook pasta until almost al dente. Drain and return to pot; stir in sauce and 1/4 cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.


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