Fresh Pasta with Lemon Cream

from: http://www.angelfire.com/journal/wwrecipes/448.htm)

15 oz low fat ricotta cheese
dash salt
1 tsp grated lemon rind
1 tsp nutmeg (I used only 1/2 tsp)
4 cups cooked pasta - spaghetti or angel hair
black pepper to taste

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 sauce. Can garnish with Parmesan, fresh parsley or a few thin slices of pitted black olives.

Can be served as a side with fresh salmon or chicken.

Makes 8 servings, 3 points per serving
(note: garnishes not included in points per serving)