Vermicelli with Ricotta Cream Sauce

4 Servings

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Vermicelli with Ricotta Cream Sauce Ingredients

1 1/2 c Part-skim ricotta cheese;	2 tb Top part of green scallion
1/2 c Skim milk; room temperature	1/4 c Italian parsley leaves; well
2 tb Imported Parmesan cheese;	1/4 ts Coarse salt; optional
1 ts Lemon rind; grated	1/2 ts White pepper; freshly grated
1/4 ts Nutmeg; freshly grated	12 oz Vermicelli
2 tb Chives; snipped OR	2 ts Italian parsley; minced for

Instructions for Vermicelli with Ricotta Cream Sauce

In food processor, place ricotta cheese, milk, Parmesan cheese, lemon rind, nutmeg, snipped chives, parsley, salt, and pepper. Process until chives are finely minced and ricotta has the texture of lightly whipped cream, about 45 seconds. Cook pasta in 6 quarts boiling water with 2 tsp. coarse salt (optional) until al dente. Drain pasta and return to pot in which it was boiled. Quickly toss pasta with the cream sauce. Transfer to 4 pasta bowls. Garnish each with 1/2 tsp. parsley and serve. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized