*  Exported from  MasterCook  *

                     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
--------  ------------  --------------------------------
   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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