Pasta Shells With Lemon Vinaigrette Recipe

* or 1 T dried chives or 1 chopped scallion

Step 1

GARNISH: Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional.

Step 2

Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, combine FILLING ingredients in a med bowl. Set aside.

Step 3

In a large bowl, combine VINAIGRETTE ingredients. Set aside. When pasta is done, drain well, rinse under cold water, and drain well again. Toss shells with dressing to coat.

Step 4

Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each. Arrange on serving platter. Drizzle each with some of the remaining dressing. Top with garnish(es) and serve immediately or chill.

VARIATIONS: substitute 6 pieces of lasagna for pasta shells, spread each

Things You'll Need

  • 12 Jumbo Pasta Shells
FILLING:
  • 1 1/2c Ricotta cheese, part skim
  • 3tb Chopped fresh chives *
  • 3/4ts Black Pepper
  • 2tb Grated Lemon Peel
  • 1/2c Very finely chopped Almonds
LEMON VINAIGRETTE:
  • 1/4c Lemon juice
  • 2tb Olive oil
  • 1ts Dijon Mustard
  • 2tb Chopped fresh parsley
  • 1tb Basil
  • Clove garlic, finely minced

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