Linguine with Feta and Mint - 7 pts

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* Exported from MasterCook *

 

Linguine with Feta and Mint - 7 pts

 

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : LowFat (Less than 25%) Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

1 cup frozen chopped onions

1 cup low sodium vegetable broth

1 cup crumbled feta cheese -- (4-oz)

1 teaspoon dried chopped mint

salt and freshly ground pepper to taste

12 ounces linguine -- or other similar pasta

pitted Nicoise, kalamata, or other good quality black

olives -- optional

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion and

cook, stirring, until softened and translucent, about 5 minutes. Stir in the

broth, feta, and mint. Reduce the heat to low and cook, uncovered, stirring

occasionally, until the sauce is just heated through, about 5 minutes. Season

with salt and pepper.

 

Meanwhile, in a large stockpot filled with boiling salt water, cook the pasta

according to package directions until al dente. Drain and transfer to a large

bowl. Add the feta sauce and toss well to combine. Serve at once, garnished with

the olives if desired.

 

Makes 5 to 6 main dish or 8 to 10 side dish or pasta course servings

 

Per serving: Cals 357 (23% fat): Total Fat 9g (sat fat 4g); Carbs 55g; Fiber 3g;

Prot 14g; Chol 20mg; Sodium 366mg.

 

This recipe draws its inspiration from the French island of Corsica; try to use

French feta, if possible. If you are lucky enough to have some fresh mint

growing in the garden, the whole leaves make a lovely garnish.

 

Description:

" 7 pts "

S(Formatted by Chupa Babi):

" 06.13.08 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 313 Calories; 8g Fat (24.5% calories from

fat); 13g Protein; 46g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 372mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0