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Thread: Fresh Pasta with Lemon Cream Sauce

  1. #1
    Join Date
    May 2001
    Location
    ottawa, ontario, Canada
    Replies
    25

    Default

    Fabulous 30's

    15 oz lowfat ricotta cheese
    dash of salt
    1 tsp grated lemon rind
    1 tsp nutmeg
    4 cups cooked pasta

    Empty ricotta into food processor. Add salt. Process until ricotta has the texture of thick whipped cream. Flavor with lemon and nutmeg. Store in fridge. Drain the pasta. Immediately return pasta to the saucepan it was cooked in. Add the whipped ricotta. Toss until pasta is well coated. Garnish with parmesan and parsley.
    3pt/serving (1/2 cup serving)
    Makes 4 cups
    195/169/144

  2. #2
    Join Date
    May 2001
    Location
    Cameron Park, CA
    Replies
    142

    Default

    Hi Morgan99

    Is this a stand alone dish? What do you like to serve with it?

    Bill

    369/353/220 op since 5/4/2001
    We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box.

  3. #3
    Join Date
    May 2001
    Location
    ottawa, ontario, Canada
    Replies
    25

    Default

    I usually have 1 cup for 6 points, then I make a big salad to go with it.

    You could also have it as a side dish for a small steak cooked on the BBQ, or a pork chop or chicken breast. You get the idea.
    195/169/144

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