Vermicelli With Ricotta Cream Sauce

Ingredients

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

Instructions

-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 litre 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 half tsp. parsley and serve.