Vermicelli With Ricotta Cream Sauce

• 12 vermicelli
• 2 chives
• 2 top of green scallion
• 190 gr skim ricotta cheese
• 120 ml skim milk
• 7 gr italian parsley leaves
• 3 gr imported parmesan cheese
• 2 gr lemon rind
• 1 gr nutmeg
• 1 gr coarse salt