Pasta shells with lemon vinaigrette Recipe

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Pasta shells with lemon vinaigrette

Artist:	_	Yield:	4
Categories:	Entrees, Fruits, Lemon, Pastas & Noodles, Vegetables, Vegetarian	Rating:	0
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Ingredients:

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

Procedures:

1	* 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.
2	Bring a large pot of water to a boil; cook pasta until al dente.
3	While pasta is cooking, combine filling ingredients in a med bowl.
4	Set aside.
5	In a large bowl, combine vinaigrette ingredients.
6	Set aside.
7	When pasta is done, drain well, rinse under cold water, and drain well again.
8	Toss shells with dressing to coat.
9	Stuff shells with filling mixture, allowing 1 heaping tablespoon for each.
10	Arrange on serving platter.
11	Drizzle each with some of the remaining dressing.
12	Top with garnish(es) and serve immediately or chill.
13	Variations: - substitute 6 pieces of lasagna for pasta shells, spread each