Vermicelli with Ricotta Cream Sauce
Submitted by drucillaclonan
Whipped ricotta blended with Parmesan, lemon zest, nutmeg, and fresh herbs creates a velvety no-cook cream sauce for vermicelli. Light, fast, and on the table in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all that stands between you and a bowl of pasta coated in the silkiest sauce you’ve ever made without turning on a burner.
Part-skim ricotta gets blitzed in the food processor with skim milk, Parmesan, lemon zest, nutmeg, chives, and Italian parsley until it’s smooth as whipped cream. Toss it with hot vermicelli straight from the pot and the heat loosens everything into a clinging, velvety coat.
It’s lighter than a traditional cream sauce but just as satisfying, with bright lemon and nutmeg keeping it interesting bite after bite. This is low-calorie Italian cooking at its most elegant.
Pro Tips
- Bring the ricotta and milk to room temperature before blending. Cold dairy will seize up when it hits the hot pasta.
- Toss the sauce with the pasta immediately after draining. The residual heat is what transforms the ricotta from thick to silky.
- Freshly grated nutmeg makes a noticeable difference here. Pre-ground tastes flat by comparison.
- Reserve a splash of pasta water. If the sauce feels too thick, a tablespoon or two loosens it right up.
Ingredients
Directions
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 teaspoon 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 ½ teaspoon parsley and serve.
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