Ingredients

8 ounce pasta (preferably spinach)
1/2 C. pine nuts
3/4 C. ricotta cheese (part skim)
1 Tbsp. tarragon
1/2 tsp. grated lemon rind
1 dash ground pepper
2 Tbsp. softened margarine
1 small onion chopped (1/4 C.)
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1/2 tsp. pepper
Garnish: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed
asparagus spears, or sauteed mushroom caps dusted with paprika.

Cooking Instructions

Boil a large pot of water; cook pasta until al dente. 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. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. Variations: substitute raw cashews for pine nuts substitute basil for tarragon add 1/2 C.(s) chopped, cooked spinach to ricotta sauce mixture
 
 
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