Vermicelli with Ricotta Cream Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Italian, Low-Calorie |
| 1 1/2 | c | Part-skim ricotta cheese; room temperature |
| 1/2 | c | Skim milk; room temperature |
| 2 | tb | Imported Parmesan cheese; freshly grated |
| 1 | ts | Lemon rind; grated |
| 1/4 | ts | Nutmeg; freshly grated |
| 2 | tb | Chives; snipped OR |
| 2 | tb | 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 |
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