Pasta shells with lemon vinaigrette
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Pasta shells with lemon vinaigrette
  Pasta    Lemon    Vegetables  
Last updated 6/12/2012 12:48:38 AM. Recipe ID 9786. Report a problem with this recipe.
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      Title: Pasta shells with lemon vinaigrette
 Categories: Main dish, Pasta, Vegetables
      Yield: 4 Servings
     12 x  Jumbo Pasta Shells

  1 1/2 c  Ricotta cheese, part skim
      3 tb Chopped fresh chives   *
    3/4 ts Black Pepper
      2 tb Grated Lemon Peel
    1/2 c  Very finely chopped Almonds

MMMMM---------------------LEMON VINAIGRETTE--------------------------
    1/4 c  Lemon juice
      2 tb Olive oil
      1 ts Dijon Mustard
      2 tb Chopped fresh parsley
      1 tb 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

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Recipe ID 9786 (Apr 03, 2005)

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