This is a very good pasta dish without meat.

Yield: 4 servings

1 1/2 c Part-skim ricotta cheese;
-room temperature
1/2 c Skim milk; room temperature
2 T Imported Parmesan cheese;
-freshly grated
1 ts Lemon rind; grated
1/4 ts Nutmeg; freshly grated
2 T Chives; snipped OR
2 T Top part of green scallion
1/4 c Italian parsley leaves; well
-packed
1/4 ts Coarse salt; optional
1/2 ts White pepper; freshly grated
12 oz Vermicelli
2 ts Italian parsley; minced for
-garnish
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.

468 calories
70g carbs
29g protein
8g fat
29g cholesterol
342mg sodium
2g fiber
348mg calcium
3mg iron

Makes 4 servings; 9 points per serving.

Sounds a bit high in the points but it is so elegant and delicious and it does count as a milk too.