Pasta With Cheese And Parsley
|Onions||5 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Green pepper||1⁄2 , minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Minced parsley||1 1⁄2 Cup (24 tbs), tightly packed|
|Freshly ground black pepper||To Taste|
|Sweet cream/Sour cream||1⁄2 Cup (8 tbs)|
|Ricotta cheese||2 Cup (32 tbs)|
1. Saute the onions, garlic and green pepper in the oil until lightly browned, stirring often. Add the parsley, salt, pepper and oregano and cook, stirring, until the parsley is wilted but not brown.
2. Add the cream and mix. Add the ricotta and heat to serving temperature. To prevent curdling, do not heat to simmering.
3. Meanwhile, cook pasta according to package directions. Drain well, return to the pot and add the sauce. Toss until well mixed. Adjust the seasonings and serve on a hot platter.