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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Pasta with Ricotta And Parsley Category Pasta Total Hits 48 Rating | voted : 0 times The Recipe Ingredients 5 each onions, chopped 4 each garlic, cloves, minced 1/2 each bell pepper, green, minced 1/4 cup oil, olive 1 1/2 cup parsley, fresh, tightly packed, minced 1 teaspoon salt 1 pepper, to taste 1/2 teaspoon oregano, or thyme 1/2 cup cream, sweet or sour 2 cup ricotta cheese 1 pound pasta, shells, elbows, or other small forms) Directions: 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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