Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 x Jumbo Pasta Shells
-----FILLING-----
1 1/2 c Ricotta cheese, part skim
3 T Chopped fresh chives *
3/4 t Black Pepper
2 T Grated Lemon Peel
1/2 c Very finely chopped Almonds
-----LEMON VINAIGRETTE-----
1/4 c Lemon juice
2 T Olive oil
1 t Dijon Mustard
2 T Chopped fresh parsley
1 T Basil
1 x Clove garlic, finely minced
* or 1 T dried chives or 1 chopped scallion
GARNISH:
Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh
parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional.
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.
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.
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
with filling, then roll up jelly-roll fashion
~ substitute 1/2 to 1 cup mashed tofu for part of ricotta cheese, or for
all
of ricotta if you're a real tofu fan
~ in place of Lemon Vinaigrette, use Herbed Tomato Sauce
