Title: Vermicelli with Ricotta Cream Sauce
Categories: Pasta Diet Ethnic
Yield: 4 Servings

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

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.

Per serving: calories 350, fat 8 gm, chol. 24 mg, sod. 454 mg. Source: Lean Italian Cooking by Anne Casale.

Shared and MM by Judi M. Phelps.

Posted By jphelps@shell.portal.com (JUDI MAE PHELPS) On rec.food.recipes or rec.food.cooking

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