🫙 From the Spice Rack
Ricotta and Pignoli Sauce
1/2 c Pine nuts 1 c Reduced-fat ricotta 2 tb Chopped fresh mint leaves 2 tb Olive oil 2 Garlic cloves, minced 1 sm Onion, chopped 4 Plum tomatoes, chopped 4 Fresh basil leaves, cho...
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Ingredients8 items
Ingredients
- 1/2cup pine nuts
- 1cup reduced-fat ricotta
- 2tbsp chopped fresh mint leaves
- 2tbsp olive oil
- 2garlic cloves, minced
- 1small onion, chopped
- 4plum tomatoes, chopped
- 4fresh basil leaves, chopped
Directions
- 1
1/2 c Pine nuts 1 c Reduced-fat ricotta 2 tb Chopped fresh mint leaves 2 tb Olive oil 2 Garlic cloves, minced 1 sm Onion, chopped 4 Plum tom
- 2
Cool and combine with ricotta and mint
- 3
In a skillet, heat oil and saute garlic and onion 2 minutes
- 4
Add chopped tomatoes and cook 2-3 minutes
- 5
Add basil, salt and pepper and cook another minute or two
- 6
Stir in ricotta mixture and cook over very low heat 1 minute
- 7
Cook pasta until almost al dente
- 8
Drain and return to pot