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, chopped
Salt to taste Pepper to taste 8 oz Rotelle or orecchiete pasta
1/2 c Grated Parmesan cheese
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. In a skillet, heat oil and saute garlic 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. 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.