Pasta Shells with Lemon Vinaigrette Recipe

Name: Pasta Shells with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each pasta shells, jumbo; 1 1/2 cups ricotta cheese part skim; 3 tablespoons chives chopped fresh; 3/4 teaspoon black pepper; 2 tablespoons lemon zest grated; 1/2 cup almonds finely chopped; 1/4 cup lemon juice; 2 tablespoons olive oil; 1 teaspoon dijon mustard; 2 tablespoons parsley leaves fresh; 1 tablespoon basil; 1 each cloves, ground garlic, finely minced; 1 x almonds sliced; 1 x cherry tomatoes; 1 wedges lemon; 1 x basil fresh; 1 x parmesan, parmigiano-reggiano cheese, grated optional.

Servings: persons

12 each pasta shells, jumbo
1 1/2 cups ricotta cheese part skim
3 tablespoons chives chopped fresh
3/4 teaspoon black pepper
2 tablespoons lemon zest grated
1/2 cup almonds finely chopped
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
2 tablespoons parsley leaves fresh
1 tablespoon basil
1 each cloves, ground garlic, finely minced
1 x almonds sliced
1 x cherry tomatoes
1 wedges lemon
1 x basil fresh
1 x parmesan, parmigiano-reggiano cheese, grated optional.

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

1758

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 each pasta shells, jumbo, 1 1/2 cups ricotta cheese part skim, 3 tablespoons chives chopped fresh, 3/4 teaspoon black pepper, and more.

Yes, Pasta Shells with Lemon Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Shells with Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions