Vermicelli With Ricotta Cream Sauce
Description
This elegant yet simple pasta dish features a luscious ricotta cream sauce that coats tender vermicelli noodles perfectly. The sauce is made by blending part-skim ricotta with milk, freshly grated Parmesan, lemon rind, and a hint of nutmeg, creating a texture that is lighter than heavy cream but just as satisfying. Fresh chives and parsley add a vibrant pop of color and herbal freshness, balancing the richness of the cheese. It’s an ideal weeknight dinner that feels sophisticated without requiring complex techniques or hard-to-find ingredients. Serve it immediately for the best texture, garnished with extra parsley for a beautiful presentation.Directions
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Bring a large pot of water to a boil.
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Add 2 teaspoons of coarse salt to the boiling water.
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Add the vermicelli and cook until al dente, according to package directions.
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Drain the pasta and return it to the hot pot.
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While the pasta cooks, place the ricotta cheese, milk, Parmesan cheese, lemon rind, nutmeg, chives, 1/4 cup parsley, salt, and white pepper into a food processor.
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Process the mixture until the chives are finely minced and the ricotta has the texture of lightly whipped cream, about 45 seconds.
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Quickly toss the drained pasta with the ricotta cream sauce in the pot until evenly coated.
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Transfer the pasta to 4 serving bowls.
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Garnish each bowl with 1/2 teaspoon of minced parsley.
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Serve immediately.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 450mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ricotta, vermicelli, pasta, italian, vegetarian, cream sauce, lemon, parmesan, quick dinner, easy recipe, herbs, chives, parsley, nutmeg, light meal
