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
-
20 minMain dishsalted nut mix macadamias, wheat flour, medium sized egg, chicken fillets, peanut oil, steam potatoes, frozen crushed green bean, onion,crispy chicken with crunchy beans and steam potatoes -
70 minMain dishnew potatoes, semi-skimmed milk, Eggs, white cheese cubes, olive oil, Spinach, fresh fresh mint, vine tomatoes, Red Pesto,potato dish with white cheese and spinach tomatoes -
15 minMain dishfarfalle, frozen garden peas with carrots, wild pink salmon in a tin, fresh Italian pesto dressing, zucchini, Cherry tomatoes,pasta salad with wild pink salmon -
30 minMain dishSpaghetti, tuna pieces in oil, garlic, capers, anchovy fillets in canned oil, Spanish red pepper, fresh flat parsley, black olives without pit, cinnamon, sifted tomatoes in a pack, lemon, extra virgin olive oil,Spaghetti alla Puttanesca
Nutrition
630Calories
Sodium23% DV560mg
Fat55% DV36g
Protein40% DV20g
Carbs18% DV54g
Fiber20% DV5g
Loved it