← All recipes

Vermicelli With Ricotta Cream Sauce

A home-style Vermicelli With Ricotta Cream Sauce made with Part Skim Ricotta Cheese, Skim Milk Room Temperature, Coarse Salt, and White Pepper Freshly Grated. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1/4 tsp
• 1/2 tsp

Method (preview)

1. 1

   In food processor, place ricotta cheese, milk, Parmesan cheese, lemon rind, nutmeg, snipped chives, parsley, salt, and pepper.

2. 2

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

3. 3

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

4. 4

   Quickly toss pasta with the cream sauce. Transfer to 4 pasta bowls.

5. 5

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