Servings: 4

INGREDIENTS:

• 8 oz Pasta (preferably spinach)
• 2 Tbs Softened margarine
• 1/2 cup Pine nuts
• 1 Sm Onion, chopped (1/4 cup)
• 3/4 cup Ricotta cheese (part skim)
• 2 Tbs Chopped fresh parsley
• 1 Tbs Tarragon
• 1 Tbs Lemon juice
• 1/2 tsp Grated lemon rind
• 1/2 tsp Pepper
• 1 dash Ground pepper

INSTRUCTIONS:

1. Boil a large pot of water; cook pasta until al dente.
2. While pasta is cooking, in a small skillet, melt margarine.
3. Add pine nuts and chopped onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside.
4. In a small bowl, beat ricotta cheese with chopped fresh parsley, tarragon, lemon juice, grated lemon rind, pepper, and a dash of ground pepper.
5. Stir in the pine nuts and onion mixture into the ricotta-sauce mixture.
6. When pasta is done, drain well, and toss it with the sauce.
7. Top the pasta with freshly ground pepper and garnish with halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sautéed mushroom caps dusted with paprika.

Note:

• Substitute raw cashews for pine nuts.
• Substitute basil for tarragon.
• Add 1/2 cup chopped, cooked spinach to the ricotta-sauce mixture.

Here are some variations of the pasta recipe:

1. Mediterranean Delight: Add sun-dried tomatoes, black olives, and crumbled feta cheese to the pasta. Toss in some fresh basil leaves and a drizzle of balsamic glaze for a Mediterranean twist.
2. Creamy Spinach and Mushroom: Sauté sliced mushrooms and spinach in garlic-infused olive oil. Mix them into the pasta along with a creamy Alfredo sauce and top with grated Parmesan cheese.
3. Pesto Paradise: Replace the tarragon with homemade or store-bought pesto sauce. Add roasted cherry tomatoes and toasted pine nuts for extra flavor and texture.
4. Zesty Lemon and Shrimp: Cook shrimp with lemon zest, garlic, and red pepper flakes for a tangy and spicy addition. Toss the cooked shrimp with the pasta and ricotta sauce.
5. Veggie Lover’s Delight: Load the pasta with an array of colorful vegetables like roasted bell peppers, zucchini, cherry tomatoes, and asparagus. Add a sprinkle of Italian seasoning for a burst of flavor.
6. Nutty Gorgonzola: Swap pine nuts with walnuts or pecans and mix in crumbled Gorgonzola cheese. Add a touch of honey to balance the flavors.
7. Thai-inspired: Create a Thai-inspired version by using rice noodles instead of regular pasta. Toss in cooked chicken or tofu, sliced bell peppers, and a creamy peanut sauce.
8. Greek Goddess: Mix in chopped Kalamata olives, cucumber, red onion, and cherry tomatoes. Dress the pasta with a lemon-oregano vinaigrette.
9. Creamy Tomato Basil: Make a tomato basil cream sauce by blending cooked tomatoes and fresh basil with heavy cream. Mix the sauce with the pasta and garnish with additional basil leaves.
10. Italian Sausage and Broccoli Rabe: Sauté Italian sausage with garlic and red pepper flakes. Add blanched broccoli rabe and toss it with the pasta and ricotta sauce.
11. Mushroom and Spinach Alfredo: Sauté sliced mushrooms and spinach in butter until tender. Mix them into the pasta along with a creamy Alfredo sauce and sprinkle with grated Parmesan cheese.
12. Roasted Vegetable Medley: Roast a combination of your favorite vegetables, such as bell peppers, zucchini, eggplant, and cherry tomatoes. Toss them with the pasta and drizzle with balsamic glaze.