Pasta with ricotta and parsley

 
                      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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