15-Minute/Pasta Shells with Lemon Vinaigrette

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Pasta Shells with Lemon Vinaigrette

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 jumbo pasta shells

Filling

1 1/2 cups part-skim ricotta cheese

3 tablespoons chopped fresh chives OR

1 tablespoon dried chives OR

1 chopped scallion

2 tablespoons grated lemon peel

3/4 teaspoon black pepper

1/2 cup very finely chopped almonds

Lemon Vinaigrette

1/4 cup lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

2 tablespoons chopped fresh parsley

1 tablespoon basil

1 clove garlic -- very finely minced

Garnish: sliced almonds, cherry tomatoes,

lemon wedges, fresh basil leaves or fresh

parsley sprigs, or sautéed pine nuts, and

Parmesan cheese -- optional

 

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

 

While pasta is cooking, in a medium-size bowl, combine filling ingredients. Set

aside

 

In a large bowl, combine dressing 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 a serving platter. Drizzle each with some of

the remaining dressing. Top with garnishes and serve immediately or chill.

 

Description:

" With a little advance planning, this can be the main course for a

special picnic. Accompany it with French bread and Pesto Herb Spread

and Maple Oranges Amandine for dessert. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" 1987 Paulette Mitchell/Lazear Productions "

 

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Serving Ideas : 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

the ricotta if you are a real tofu fan.

 

In place of the Lemon Vinaigrette, prepare the Herbed Tomato Sauce; follow the

same procedure of tossing the shells with the

dressing. Pour half of the remaining dressing on the serving platter, arrange

shells, and top wih remaining sauce.

 

NOTES : Advance Preparation: This dish may be assembled early on the day it is

to be served; refrigerate. Serve chilled or allow

to come to room temperature.

 

Hint: Olive oil is a mono-saturated fat; it does not have an effect on blood

cholesterol levels.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20020 0 0 0 0 0 0 0 0