Pasta with Herbed Ricotta and Pine Nuts
- Number of Servings: 6
Ingredients
16 oz of Farfalle Pasta2 Tablespoons of Butter, unsalted1 cup of finely chopped onion1 Tablespoon of minced garlic1 cup of non-fat ricotta cheese (I used whole milk)1/2 cup of toasted pine nuts2 Tablespoons of dried Parsley1/4 cup of lemon juice1 teaspoon of dried basil1 teaspoon of black pepper (optional)1 teaspoon of kosher flake salt (optional)10 cherry tomatoes, halved (optional)
Bring a large pot of water to boil; add the noodles and cook for 11-12 minutes, or until al dente.
While pasta is cooking, melt butter in small non-stick skillet over medium heat. Add the onion, and stir for 5 minutes, or until the onion is softened. Add the garlic and blend with onion. Reduce heat to low.
Toast pine nuts in small skillet for 2 minutes, stirring constantly. Remove from heat and put in a small bowl.
Add remaining ingredients to onion-garlic mixture, including pine nuts and mix together.
When noodles are done, drain well and return to pot. Toss gently with ricotta mixture and adjust the seasoning to taste.
Top with parmesan cheese.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELEJOANN.
While pasta is cooking, melt butter in small non-stick skillet over medium heat. Add the onion, and stir for 5 minutes, or until the onion is softened. Add the garlic and blend with onion. Reduce heat to low.
Toast pine nuts in small skillet for 2 minutes, stirring constantly. Remove from heat and put in a small bowl.
Add remaining ingredients to onion-garlic mixture, including pine nuts and mix together.
When noodles are done, drain well and return to pot. Toss gently with ricotta mixture and adjust the seasoning to taste.
Top with parmesan cheese.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELEJOANN.
Nutritional Info Amount Per Serving
- Calories: 474.0
- Total Fat: 18.0 g
- Cholesterol: 57.0 mg
- Sodium: 442.4 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 2.9 g
- Protein: 16.7 g
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