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60+ Minutes |
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Cooked by: Chef / Last Modified: 5/31/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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
| Ingredients:
12 Jumbo Pasta Shells
1 1/2 Cup(s) Ricotta cheese, part skim
3 Tablespoon(s) Chopped fresh chives
3/4 Teaspoon(s) Black Pepper
2 Tablespoon(s) Grated Lemon Peel
1/2 Cup(s) Very finely chopped Almonds
1/4 Cup(s) Lemon juice
2 Tablespoon(s) Olive oil
1 Teaspoon(s) Dijon Mustard
2 Tablespoon(s) Chopped fresh parsley
1 Tablespoon(s) Basil
1 Clove garlic, finely minced |
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