Pasta with Ricotta And Parsley Recipe

Name: Pasta with Ricotta And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each onions chopped; 4 each garlic cloves, minced; 1/2 each sweet red bell peppers green, minced; 1/4 cup vegetable oil olive; 1 1/2 cup parsley leaves fresh, tightly packed, minced; 1 teaspoon salt; 1 x black pepper to taste; 1/2 teaspoon oregano or thyme; 1/2 cup cream sweet or sour; 2 cups ricotta cheese; 1 pound pasta shells, elbows, or other small forms)

Servings: persons

5 each onions chopped
4 each garlic cloves, minced
1/2 each sweet red bell peppers green, minced
1/4 cup vegetable oil olive
1 1/2 cup parsley leaves fresh, tightly packed, minced
1 teaspoon salt
1 x black pepper to taste
1/2 teaspoon oregano or thyme
1/2 cup cream sweet or sour
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.
2
Add the parsley, salt, pepper and oregano and cook, stirring, until the parsley is wilted but not brown.
3
Add the sour cream and mix.
4
Add the ricotta and heat to serving temperature.
5
To prevent curdling, do not heat to simmering.
6
Meanwhile, cook pasta until al dente.
7
Drain well, return to the pot and add the sauce.
8
Toss until well mixed.
9
Adjust the seasonings and serve on a hot platter.

1109

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 each onions chopped, 4 each garlic cloves, minced, 1/2 each sweet red bell peppers green, minced, 1/4 cup vegetable oil olive, and more.

Yes, Pasta with Ricotta And Parsley falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Ricotta And Parsley

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