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Pasta with Ricotta And Parsley

 

A simple but delicious pasta dish that is perfect to make after a long, hard day at work.
119

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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