8 oz Pasta (preferably spinach)
2 T Softened margarine
1/2 c Pine nuts
1 x Sm Onion, chopped (1/4 cup)
3/4 c Ricotta cheese (part skim)
2 T Chopped fresh parsley
1 T Tarragon
1 T Lemon juice
1/2 t Grated lemon rind
1/2 t Pepper
1 ds Ground pepper
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of warer; 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 chopped, cooked spinach to ricotta-sauce mixture