Penne with Basil and Ricotta and Crispy Pine Nut Topping

• 1 1/2 cups penne pasta
• 1 Tbs. plus 1 tsp. olive oil, divided
• 1 shallot, finely chopped (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 1 1/2 tsp. all-purpose flour
• 3/4 cup low-fat milk
• 1 1/2 cups low-fat ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh basil
• 2 Tbs. pine nuts
• 2 Tbs. panko breadcrumbs
• 1/2 tsp. dried basil

1. Cook pasta in boiling salted water until al dente.
2. Drain, then drizzle with 1 tsp.
3. oil.
4. Keep warm.
5. Preheat broiler.
6. Coat 6 1/2-cup ramekins with cooking spray, and place on baking sheet.
7. Heat 1 1/2 tsp.
8. oil in large saucepan over medium heat.
9. Add shallot, and saute 3 minutes.
10. Add garlic, and saute 1 minute, or until fragrant.
11. Stir in flour until paste forms.
12. Gradually whisk in milk.
13. Bring to a boil, reduce heat to medium-low, and cook until sauce thickens.
14. (If sauce becomes too thick, add a few spoonfuls of water.)
15. Whisk in ricotta, then gradually whisk in 1/2 cup plus 2 Tbs.
16. Parmesan cheese.
17. Remove sauce from heat.
18. Stir in fresh basil, and season with salt and white pepper, if desired.
19. Stir penne into sauce.
20. Spoon heaping 1/2 cup penne mixture into each prepared ramekin.
21. Combine remaining 2 Tbs.
22. Parmesan cheese, remaining 1 1/2 tsp.
23. oil, pine nuts, panko breadcrumbs, and dried basil in bowl.
24. Season with salt and pepper, if desired.
25. Sprinkle each ramekin with 1 Tbs.
26. pine nut mixture.
27. Broil ramekins 2 to 3 minutes, or until topping turns golden brown.

penne pasta, olive oil, shallot, clove garlic, allpurpose flour, lowfat milk, lowfat ricotta cheese, parmesan cheese, fresh basil, nuts, breadcrumbs, basil

Taken from www.vegetariantimes.com/recipe/penne-with-basil-and-ricotta-and-crispy-pine-nut-topping/ (may not work)