Served as main course. Vegetarian dish.

Italian

1 1/2 cup Part-skim Ricotta Cheese, room temperature

1/2 cup Skim Milk, room temperature

2 Tablespoon Imported Parmesan Cheese, freshly grated

1 teaspoon Lemon rind, grated

1/4 teaspoon Nutmeg, freshly grated

2 Tablespoon Chives, snipped Or 2 Tablespoon Top part of green Scallion

1/4 cup Italian Parsley Leaves, well packed

1/4 teaspoon Coarse Salt, optional

1/2 teaspoon White Pepper, freshly grated

12 oz Vermicelli

2 teaspoon 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). 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.

Serves: 4

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