Filter
Reset
Sort ByRelevance
KIMIPOOH
Lemon tortelloni and shrimps
Tortelloni stuffed with ricotta and lemon served with zucchini, shrimps and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic. Clean the ½ lemon, grate the yellow skin and squeeze out the fruit.
-
Cut the parsley coarsely and, together with the lemon zest, 1 tbsp lemon juice (per 4 persons), the garlic, olive oil, pepper and possibly salt in a high cup.
-
Puree with the hand blender into a herbal oil.
-
Cut the courgettes into slices of ½ cm. Cook the tortelloni according to the instructions on the package.
-
In the meantime, heat the remaining oil in a skillet and bake the zucchini for 8 minutes on medium heat. Season with pepper and salt.
-
Drain the tortelloni and scoop through the zucchini. Divide the shrimp over it and drizzle with the herb oil.
Blogs that might be interesting
-
55 minMain dishcool fresh quiche puff pastry, vine tomato, medium sized egg, fresh cream, Danablu blue veal cheese 50, dried rosemary, Broccoli,cheese quiche with tomato -
20 minMain dishpotato slices, (olive oil, dried rosemary, mushrooms, gherkin slices, crooked skintone, leaf spinach,finches with mushrooms and pickle -
70 minMain dishpotatoes, Red onions, garlic, lamb racks, parsley, thyme, olive oil, (freshly ground) black pepper, salt,roasted rack of lamb with potato -
20 minMain dishRed onion, Smith apple, tuna in sunflower oil, mayonnaise, grated Gouda old cheese 48, multigrain wrap, White wine vinegar, fresh parsley, chilled cobs,tuna-melt wraps with pointed cabbage and apple
Nutrition
630Calories
Sodium23% DV560mg
Fat55% DV36g
Protein40% DV20g
Carbs18% DV54g
Fiber20% DV5g
Loved it