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Morgan99

Fresh Pasta with Lemon Cream Sauce

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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

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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.

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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.


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