PASTA SAUCE: Sauce of Feta, Fresh Herbs, and Cashews - 9 pts

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Sauce of Feta, Fresh Herbs, and Cashews - 9 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

2 medium garlic cloves -- pressed

1 1/2 tablespoons fresh oregano -- (1 - 2 T.), or dill, rosemary, minced

1/3 cup grated Parmesan cheese -- finely grated

1 cup feta cheese -- crumbled

1 cup roasted cashews -- unsalted

lemon wedges -- 1 per serving

12 ounces dried pasta -- spirals or vermicelli

 

A few hours before mealtime, stir together the olive oil, garlic, and minced

herbs in a small saucepan. Set aside at room temperature so the flavors can

blend. When ready to eat, bring several quarts of water to a boil and cook the

pasta until al dente. Drain well. Meanwhile, barely heat the olive oil mixture

over low heat. In a warm bowl, toss the hot noodles with the oil and Parmesan,

then with the feta and cashews. Serve immediately with a lemon wedge on each

plate. Pass the pepper grinder, if desired.

 

Makes 6 side dish servings

 

Per serving: Cals 328; Total Fat 30g; Carbs 51g; Fiber 1g; Prot 16g; Chol 24mg;

Sodium 359mg.

 

For this recipe, it is preferable to put the garlic through a press rather than

mincing it with a knife, as you want the garlic to liquefy a vit and distribute

well in the oil. If you're using dill or oregano, 2 tablespoons will not be too

much. With the woodier rosemary, use only 1 tablespoon.

 

Description:

" 9 pts "

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Per Serving (excluding unknown items): 526 Calories; 29g Fat (49.6% calories

from fat); 14g Protein; 53g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol;

366mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 262 0 1569