*  Exported from  MasterCook  *

                     Pasta With Ricotta And Parsley

Recipe By     : The New York Times Cook Book
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      md            Onions -- chopped
   4      cl            Garlic -- minced
     1/2                Green pepper -- minced
     1/4  c             Olive oil
   1 1/2  c             Parsley --
                        - minced, tightly packed
   1      ts            Salt
                        Pepper -- to taste
     1/2  ts            Oregano or thyme
     1/2  c             Sweet or sour cream
   2      c             Ricotta cheese
   1      lb            Pasta (shells, elbows, or
                        - other small forms)

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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