* Exported from MasterCook *

                     Fresh Pasta with Lemon Cream

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Pasta 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  lowfat ricotta cheese
                  dash  salt
  1           teaspoon  grated lemon rind
  1           teaspoon  nutmeg
  4               cups  cooked 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. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. 
Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked 
in. 
Add the 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. 

Description:
  "3 Points Per Serving"
Source:
  "Mitch"
Yield:
  "4 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 156 Calories (kcal); 2g Total Fat; (12% calories from fat); 11g Protein; 
22g Carbohydrate; 21mg Cholesterol; 247mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : (Garnishes Not included in Points per serving)