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Vermicelli With Ricotta Cream Sauce

Vermicelli With Ricotta Cream Sauce is built on Skim Milk, T Lemon Rind, Nutmeg, T Chives, and T Top Part Of Green Scallion. 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
• 1/4 tsp
• 2
• 2
• 1/4 cup
• 1/4 tsp
• 1/2 tsp
• 12 oz
• 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.