*  Exported from  MasterCook  *
 
                    VERMICELLI WITH RICOTTA CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Low-cal
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Part-skim ricotta cheese
                         -room temperature
      1/2   c            Skim milk -- room temperature
    2       T            Imported Parmesan cheese
                         -freshly grated
    1       t            Lemon rind -- grated
      1/4   ts           Nutmeg -- freshly grated
    2       T            Chives -- snipped OR
    2       T            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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