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Vermicelli With Ricotta Cream Sauce

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      Title: VERMICELLI WITH RICOTTA CREAM SAUCE
 Categories: Pasta, Low-cal, Italian
      Yield: 4 Servings
 
  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.
 
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