Pasta with Ricotta And Parsley
A simple but delicious pasta dish that is perfect to make after a long, hard day at work. 119
119
Ingredients
| 5 | each |
onions
chopped |
|
| 4 | each |
garlic
cloves, minced |
|
| ½ | each |
sweet red bell peppers
green, minced |
|
| ¼ | cup |
vegetable oil
olive |
|
| 1 ½ | cup |
parsley leaves
fresh, tightly packed, minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
* |
| ½ | teaspoon |
oregano
or thyme |
* |
| ½ | cup |
cream
sweet or sour |
|
| 2 | cups |
ricotta cheese
|
|
| 1 | pound |
pasta
shells, elbows, or other small forms) |
Directions
Sauté 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.
Nutrition Facts
Serving Size 413g (14.6 oz)Amount per Serving
Calories 79034% of calories from fat
% Daily Value *
Total Fat 30g
46%
Saturated Fat 11g
55%
Trans Fat
0g
Cholesterol 51mg
17%
Sodium 680mg
28%
Total Carbohydrate
36g
36%
Dietary Fiber 7g
29%
Sugars g
Protein
51g
Vitamin A 49%
•
Vitamin C 143%
Calcium 26%
•
Iron 33%
* based on a 2,000 calorie diet
How is this calculated?
