Side Pannel
Fresh Pasta with Lean Cream
Ingredients List
- 1 15 oz nonfat ricotta cheese
- 1 ds Salt
- 1 ts Freshly grated lemon peel
- 1 ts Nutmeg
- 4 c Fresh cooked tender pasta
Directions
Empty ricotta into blender or food processor, using the steel blade. Add
salt. Process until all graininess disappears and ricotta has the texture
of thick whipped cream. Store in refrigerator. Flavor the mixture with
lemon peel and nutmeg. Drain the hot cooked pasta, then immediately return
it to the saucepan it was cooked in. For each 1/2 cup of pasta, add 2 T
whipped ricotta. Toss until pasta is well coated with the sauce. Can
garnish with parmesan, fresh parsley or a few thin slices of pitted black
olives. 1/2 P 1 B
salt. Process until all graininess disappears and ricotta has the texture
of thick whipped cream. Store in refrigerator. Flavor the mixture with
lemon peel and nutmeg. Drain the hot cooked pasta, then immediately return
it to the saucepan it was cooked in. For each 1/2 cup of pasta, add 2 T
whipped ricotta. Toss until pasta is well coated with the sauce. Can
garnish with parmesan, fresh parsley or a few thin slices of pitted black
olives. 1/2 P 1 B
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