Beer makes batters better, meat more tender, and sauces more flavorful.
Vermicelli With Ricotta Cream Sauce
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- #84038
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 cup part-skim ricotta cheese, room temperature
1/2 cup skim milk, room temperature
2 tablespoons imported Parmesan cheese, freshly grated
1 teaspoon lemon rind, grated
1/4 teaspoon nutmeg, freshly grated
2 tablespoons chives, snipped or
2 tablespoons 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 ounces vermicelli pasta
2 teaspoons 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 individual pasta bowls. Garnish each with parsley and serve.
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nutrition data
Nutritional data has not been calculated yet.
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