Yield: 8 servings
|1||15 oz nonfat ricotta cheese|
|1 teaspoon||Freshly grated lemon peel|
|4 cups||Fresh cooked tender pasta|
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 ½ 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. ½ P 1 B
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