Pasta with Ricotta And Parsley

• 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.

onions, garlic, sweet red bell peppers, vegetable oil olive, parsley, salt, black pepper, oregano, cream sweet, ricotta cheese, pasta shells

Taken from recipeland.com/recipe/v/pasta-ricotta-parsley-2627 (may not work)