Title: Ricotta and Pignoli Sauce
Categories: Italian
Yield: 4 Servings

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.

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