1 1/2 cup part-skim ricotta cheese, room temperature
1/2 cup skim milk, room temperature
2 tbsp imported parmesan cheese, freshly grated
1 tsp lemon rind, grated
1/4 tsp nutmeg, freshly grated
2 tbsp chives, snipped or
2 tbsp top part of green scallion
1/4 cup italian parsley leaves, well packed
1/4 tsp coarse salt, optional
1/2 tsp white pepper, freshly grated
12 oz vermicelli
2 tsp italian parsley, minced for garnish
A Recipe for
Vermicelli With Ricotta Cream Sauce
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
This Recipe for Vermicelli With Ricotta Cream Sauce is one of thousands in the Recipes-to-go Cheese Cookbook.
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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Food Tip |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
This is a recipe for Vermicelli With Ricotta Cream Sauce from the recipe cookbook of Recipes-to-go (Cheese)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
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.
Serves: 4
Vermicelli With Ricotta Cream Sauce Recipe brought to you by Recipes To-Go