Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Vermicelli with Ricotta Cream Sauce

StarStarStarHalf starEmpty star

Your rating

Recipe

Yield

4
servings

Prep

10
min

Cook

10
min

Ready

20
min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups ricotta cheese
part-skim, room temperature
Camera
½ cup milk
skim, room temperature
Camera
2 tablespoons Parmesan cheese
imported, freshly grated
Camera
1 teaspoon lemon zest
grated
Camera
¼ teaspoon nutmeg
freshly grated
*Camera
2 tablespoons chives
snipped or 2 tablespoons top part of green scallion
Camera
¼ cup italian parsley
well packed
Camera
¼ teaspoon kosher salt
optional
Camera
½ teaspoon white pepper
freshly ground
Camera
12 ounces vermicelli pasta
Camera
2 teaspoons italian parsley
minced, for garnish
Camera

Ingredients

Amount Measure Ingredient Features
355 ml ricotta cheese
part-skim, room temperature
Camera
118 ml milk
skim, room temperature
Camera
30 ml Parmesan cheese
imported, freshly grated
Camera
5 ml lemon zest
grated
Camera
1.3 ml nutmeg
freshly grated
* Camera
30 ml chives
snipped or 2 tablespoons top part of green scallion
Camera
59 ml italian parsley
well packed
Camera
1.3 ml kosher salt
optional
Camera
2.5 ml white pepper
freshly ground
Camera
346.8 ml/g vermicelli pasta
Camera
10 ml italian parsley
minced, for garnish
Camera

Directions

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 teaspoon 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 ½ teaspoon parsley and serve.



Back to top arrow * not incl. in nutrient facts

Add review

 

 

Comments

Related recipes

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 27724% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 242mg 10%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 15% Vitamin C 12%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe