Pasta with Ricotta And Parsley
A simple but delicious pasta dish that is perfect to make after a long, hard day at work.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
onions
chopped |
|
| 4 | each |
garlic
cloves, minced |
|
| 0.5 | each |
sweet red bell peppers
green, minced |
|
| 59 | ml |
vegetable oil
olive |
|
| 355 | ml |
parsley leaves
fresh, tightly packed, minced |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
oregano
or thyme |
|
| 118 | ml |
cream
sweet or sour |
|
| 473 | ml |
ricotta cheese
|
|
| 453.6 | g |
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.
