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Pasta Shells with Lemon Vinaigrette

 

23

Yield

4

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

12 each pasta shells, jumbo
*
Filling
1 ½ cups ricotta cheese
part skim
3 tablespoons chives
chopped fresh
¾ teaspoon black pepper
2 tablespoons lemon zest
grated
½ cup almonds
finely chopped
*
Lemon vinaigrette
¼ cup lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
2 tablespoons parsley leaves
fresh
1 tablespoon basil
1 each cloves, ground
garlic, finely minced
*
Garnish
1 x almonds
sliced
*
1 x cherry tomatoes
*
1 wedges lemon
*
1 x basil
fresh
*
1 x Parmesan cheese
optional.
*

Directions

Bring a large pot of water to a boil; cook pasta until al dente.

While pasta is cooking, combine Filling ingredients in a medium 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 14579% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 55mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 24%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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