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Vermicelli with Ricotta Cream Sauce

Vermicelli with Ricotta Cream Sauce is a pasta recipe made with Skim Milk Room Temperature, Lemon Rind Grated, Nutmeg Freshly Grated, Italian Parsley Leaves Well Packed, and Coarse Salt. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1/2 cup
• 2
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 1/4 tsp
• 1/2 tsp
• 12 oz
• 2 tsp

Method (preview)

1. 1

   Cook pasta in 6 quarts boiling water with 2 tsp. coarse salt (optional) until al dente.

2. 2

   Drain pasta and return to pot in which it was boiled.

3. 3

   Quickly toss pasta with the cream sauce.

4. 4

   Transfer to 4 pasta bowls.

5. 5

   Garnish each with 1/2 tsp. parsley and serve.