Vermicelli with Ricotta Cream Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
ricotta cheese
part-skim, room temperature |
|
| ½ | cup |
milk
skim, room temperature |
|
| 2 | tablespoons |
Parmesan cheese
imported, freshly grated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| 2 | tablespoons |
chives
snipped or 2 tablespoons top part of green scallion |
|
| ¼ | cup |
italian parsley
well packed |
|
| ¼ | teaspoon |
kosher salt
optional |
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| 12 | ounces |
vermicelli pasta
|
|
| 2 | teaspoons |
italian parsley
minced, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
ricotta cheese
part-skim, room temperature |
|
| 118 | ml |
milk
skim, room temperature |
|
| 3E+1 | ml |
Parmesan cheese
imported, freshly grated |
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| 3E+1 | ml |
chives
snipped or 2 tablespoons top part of green scallion |
|
| 59 | ml |
italian parsley
well packed |
|
| 1.3 | ml |
kosher salt
optional |
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 346.8 | ml/g |
vermicelli pasta
|
|
| 1E+1 | ml |
italian parsley
minced, for garnish |
|
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.
