Pasta with Ricotta And Parsley

A simple but delicious pasta dish that is perfect to make after a long, hard day at work.

30 minutes Prep: 10 minutes Cook: 20 minutes

790 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

5	each	onions	chopped
4	each	garlic	cloves, minced
1/2	each	sweet bell pepper	green, minced
1/4	cup	vegetable oil	olive
1 1/2	cup	parsley leaves	fresh, tightly packed, minced
1	teaspoon	salt
1	x	black pepper	to taste
1/2	teaspoon	oregano	or thyme
1/2	cup	cream	sweet or sour
2	cups	ricotta cheese
1	pound	pasta	shells, elbows, or other small forms)

Directions

Saute the onions, garlic and green pepper in the oil until light brown, stirring often. Add the parsley, salt, pepper and oregano and cook, stirring, until the parsley is wilted but not brown.

Add the sour cream and mix. Add the ricotta and heat to serving temperature. To prevent curdling, do not heat to simmering.

Meanwhile, cook pasta until al dente. Drain well, return to the pot and add the sauce. Toss until well mixed. Adjust the seasonings and serve on a hot platter.

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Categories this recipe belongs to

Cheese
Pasta

Nutrition Facts

Serving Size 413g

Amount per Serving

Calories 790 34% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 11.0g	55%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 680mg	28%
Total Carbohydrate 107.0g	36%
Dietary Fiber 7.0g	29%
Sugars 9.0g
Protein 26.0g	51%

Vitamin A	49%		Vitamin C	143%
Calcium	26%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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