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Vermicelli with ricotta cream sauce

Yield: 4 Servings

Ingredients:

• 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

Instructions:

-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.

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