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Pasta With Ricotta And Parsley
Recipe By : The New York Times Cook Book
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 Medium Onions -- Chopped
4 Cloves Garlic -- Minced
1/2 Green Pepper -- Minced
1/4 Cup Olive Oil
1 1/2 Cups Minced Parsley -- Tightly Packed
1 Teaspoon Salt
Pepper -- To Taste
1/2 Teaspoon Oregano Or Thyme
1/2 Cup Sweet Or Sour Cream
2 Cups Ricotta Cheese
1 Pound Pasta (Shells, Elbows, Or
Other Small Forms)
1. 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.
2. Add the sour cream and mix. Add the ricotta and heat to serving
temperature. To prevent curdling, do not heat to simmering.
3. 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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