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Vermicelli With Ricotta Cream Sauce

Vermicelli With Ricotta Cream Sauce recipe image
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&# 226;€™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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 156.6
Dietary: Low-cal, Vegetarian
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.
Ingredients
  • 1 1/2 cup Part-skim ricotta cheese
  • 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
  • 1/4 cup Italian parsley leaves, well-packed
  • 1/4 tsp Coarse salt
  • 1/2 tsp White pepper, freshly grated
  • 12 oz Vermicelli
  • 2 tsp Italian parsley, minced (for garnish)
  • 6 quarts Water, for boiling
  • 2 tsp Coarse salt (for pasta water)
Directions
  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Add 2 teaspoons of coarse salt to the boiling water.
  3. 3
    Add the vermicelli and cook until al dente, according to package directions.
  4. 4
    Drain the pasta and return it to the hot pot.
  5. 5
    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.
  6. 6
    Process the mixture until the chives are finely minced and the ricotta has the texture of lightly whipped cream, about 45 seconds.
  7. 7
    Quickly toss the drained pasta with the ricotta cream sauce in the pot until evenly coated.
  8. 8
    Transfer the pasta to 4 serving bowls.
  9. 9
    Garnish each bowl with 1/2 teaspoon of minced parsley.
  10. 10
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 156.6kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 7.7g39%
Cholesterol 51.3mg18%
Sodium 75.6mg4%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.0g0%
Sugars 2.7g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use room temperature milk and ricotta for the smoothest blending results. Cold ingredients may not blend as uniformly.

For a richer sauce, you can substitute half-and-half for the skim milk, or use whole milk ricotta.

If you don't have a food processor, you can blend the sauce in a blender or whisk vigorously by hand, though the texture may be slightly less airy.

This dish is best served immediately while the pasta is hot and the sauce is creamy. The sauce may thicken if left to stand.

You can add a pinch of red pepper flakes to the sauce for a subtle kick of heat.

Keywords: ricotta, vermicelli, pasta, italian, vegetarian, cream sauce, lemon, parmesan, quick dinner, easy recipe, herbs, chives, parsley, nutmeg, light meal
Read it online: https://www.chefs-mate.com/recipe/vermicelli-with-ricotta-cream-sauce/