Name: Vermicelli with Ricotta Cream Sauce
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 garnish

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta, Low-cal, Italian	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 garnish

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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