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
-
25 minMain dishmeat tomato, raw shrimp, olive oil, onion, garlic, leaf parsley, dried Italian herbs, tomato paste, dry white wine, whipped cream, fish bouillon tablet, chicken broth tablet, basil,shrimp 'buzara' -
25 minMain dishtaco shell, chorizo sausage, Italian stir-fry vegetables, kidney beans in spicy chili sauce, lamb's lettuce,tacos with kidney beans -
20 minMain dishRed pepper, yellow bell pepper, Brown bread, butter, mixed salad, sladressing natural,crackling lettuce -
20 minMain dishwinter carrot, zucchini, peanut oil, sunflower oil, Thai Red curry pasta, chicken breast, leeks, oil, unsalted peanuts, unsalted cashew nuts, coriander,stir-fried chicken with vegetable noodles
Nutrition
630Calories
Sodium23% DV560mg
Fat55% DV36g
Protein40% DV20g
Carbs18% DV54g
Fiber20% DV5g
Loved it