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 disheggplant, zucchini, Red pepper, sticking potato, traditional olive oil, garlic, dried oregano, super croissant dough, medium sized egg, white cheese, Sesame seed,greek pie -
155 minMain dishbeef, salt and pepper, butter or margarine, smoked bacon cubes, dry white wine, bay leaves, carrots, bunch onions, garden peas, dijon mustard, pickles, bread-crumbs,beef with summer vegetables -
55 minMain dishsmall onion, garlic, truffle oil, wild-fond, Italian full red wine, sprig of rosemary, cinnamon stick, clove, tomato paste, chestnut mushrooms, asparagus broccoli, salt, lemon zest, hare fillet, carbonara strips,hare fillet with Italian red wine sauce -
25 minMain dishgreen bean, sugarsnap, deep-frozen garden beans, radishes, flat leaf parsley, peanut oil, olive oil, sweet potato, lettuce, tartar, Parmesan cheese, garlic, mayonnaise, milk, sour cream, lemon,tartar with baked potatoes and bean salad
Nutrition
630Calories
Sodium23% DV560mg
Fat55% DV36g
Protein40% DV20g
Carbs18% DV54g
Fiber20% DV5g
Loved it