1 pound elbow macaroni

1 pound Ricotta
salt
2 tablespoons butter
1/4 cup parsley, chopped

Parmesan cheese, grated

Cook macaroni in salted, boiling water until tender, drain and return to pot.

Mix Ricotta and parsley until smooth.

Add to macaroni with butter, cover and simmer 3 minutes.

Serve hot and sprinkled with grated cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: La femme a l'ombrelle, 1886.

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