Ingredients:
8 ounces pasta ( preferably spinach)
1 tablespoon tarragon
2 tablespoons margarine, Softened
1 tablespoon lemon juice
1/2 cup pine nuts
1/2 teaspoon lemons, rind of, Grated
1 small onions, chopped
1/2 teaspoon pepper
3/4 cup ricotta cheese ( part skim)
1 dash pepper, Ground
2 tablespoons fresh parsley, Chopped
Directions:
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
Servings: 4
Time preparation: 0 min.
Time total: 0 min.