Pasta Shells With Lemon Vinaigrette

Recipe Ingredients

		Jumbo pasta shells
		Filling
1 1/2 cups	219g / 7.7oz	Ricotta cheese - part skim
3 tablespoons	45ml	Chopped fresh chives *
3/4 teaspoon	3.8ml	Black pepper
2 tablespoons	30ml	Grated lemon peel
1/2 cup	46g / 1.6oz	Very finely chopped almonds
		Lemon Vinaigrette
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Basil
1		Garlic - finely minced

Recipe Instructions

* 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

Source:
Betty Crocker's Smartcook

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