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Pasta Shells with Lemon Vinaigrette

Yields:4 servings
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Recipe Cooking TimePreparation30 minutes
Cooking15 minutes
Ready In45 minutes
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Ingredients

12 each pasta shells, jumbo
Filling
1 1/2 cups ricotta cheese part skim
3 tablespoons chives chopped fresh
3/4 teaspoon black pepper
2 tablespoons lemon zest grated
1/2 cup almonds finely chopped
Lemon vinaigrette
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
2 tablespoons parsley leaves fresh
1 tablespoon basil
1 each clove garlic, finely minced
Garnish
1 x almonds sliced
1 x cherry tomatoes
1 wedges lemon
1 x basil fresh
1 x parmesan, parmigiano-reggiano cheese, grated 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.

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Review
shelly29

Member Review

*****

No-Bake Cocoa Haystacks

Very easy to make and kids loved to help and make them too!!

Reviewed by shelly29