Vermicelli With Ricotta Cream Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: 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 ounce: Vermicelli,
2 tsp: Italian parsley, minced for garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp