Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta (preferably spinach)
2 tb Softened margarine
1/2 c Pine nuts
1 x Sm Onion, chopped (1/4 cup)
3/4 c Ricotta cheese (part skim)
2 tb Chopped fresh parsley
1 tb Tarragon
1 tb Lemon juice
1/2 ts Grated lemon rind
1/2 ts 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

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