Search for anything:

Lemon Dill Fusilli

pasta, salads

1 teaspoon grated lemon rind
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic; minced
1/4 teaspoon salt
pinch pepper
1/2 pound asparagus; chopped
1 cup julienned carrot
6 ounces fusilli; cooked
1/3 cup ricotta cheese
1 tablespoon chopped fresh dill

Whisk rind and juice, oil, mustard, garlic, salt and pepper. Steam asparagus and carrot for 4 minutes. Cool under cold water; drain. Toss pasta with lemon mixture, ricotta, vegetables and dill.

Contributor: Canadian Living - April. 1992

Yield: 3 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU