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1995-09-27
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Newsgroups: rec.food.recipes
From: jphelps@shell.portal.com (JUDI MAE PHELPS)
Subject: Vermicelli with Ricotta Cream Sauce
Date: Wed, 4 Jan 1995 12:12:52 +0000
Message-ID: <9501062044.at10073@post.demon.co.uk>
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Vermicelli with Ricotta Cream Sauce
Categories: Pasta, Low-cal, Italian
Yield: 4 servings
----------------------JUDI M. PHELPS----------------------
1 1/2 c Part-skim ricotta cheese;
-room temperature
1/2 c Skim milk; room temperature
2 T Imported Parmesan cheese;
-freshly grated
1 ts Lemon rind; grated
1/4 ts Nutmeg; freshly grated
2 T Chives; snipped OR
2 T Top part of green scallion
1/4 c Italian parsley leaves; well
-packed
1/4 ts Coarse salt; optional
1/2 ts White pepper; freshly grated
12 oz Vermicelli
2 ts 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) 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.
Per serving: calories 350, fat 8 gm, chol. 24 mg, sod. 454
mg. Source: Lean Italian Cooking by Anne Casale.
Shared and MM by Judi M. Phelps.
Internet: Jphelps@shell.portal.com or Juphelps@delphi.com
MMMMM