Vermicelli with Ricotta Cream Sauce
Source: Lean Italian Cooking by Anne Casale
Shared by Judi M. Phelps
Yield: 4 servings

1 1/2 cups part-skim ricotta cheese; room temperature
1/2 cup skim milk; room temperature
2 tbsp imported parmesan cheese; freshly grated
1 tsp lemon rind; grated
1/4 tsp nutmeg; freshly grated
2 tbsp chives; snipped or
2 tbsp top part of green scallion
1/4 cup Italian parsley leaves; well packed
1/4 tsp coarse salt; optional
1/2 tsp white pepper; freshly grated
12 oz vermicelli
2 tsp 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.