pasta - Ziti with Chickpeas, Tomatoes, and Feta

[Guest guest]

I forgot to mention earlier, that in her recipes that call for broth, the actual

directions call for chicken broth, vegetable broth, or mushroom broth. I like

to receive recipes as they appear, making my own changes, but I eliminated the

chicken broth to make the recipes acceptable to this list.

 

 

* Exported from MasterCook *

 

Ziti with Chickpeas, Tomatoes, and Feta

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups cooked chickpeas

1 pint cherry tomatoes -- halved (2 cups)

4 ounces feta cheese -- crumbled (about 3/4 cup)

1/4 cup thinly sliced Vidalia or other sweet onion

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezes lemon juice

3 tablespoons chopped fresh parsley

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

1 pound ziti

 

If you start with canned chickpeas, you can make the sauce for this dish in the

time it takes to boil water for the pasta. The feta cheese melts onto the warm

pasta, becoming soft and creamy.

 

YIELD: 4 To 6 SERVINGS

 

In a large bowl, combine the chickpeas, tomatoes, feta cheese, onion, olive oil,

lemon juice, parsley, oregano, and salt and pepper to taste. Set aside.

 

Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta

and toss with the chickpea mixture until the cheese is completely melted. Serve

at once.

 

Calories 685 * Protein 25 gm * Fat 17 gm * Percent of calories from fat 22%

Cholesterol 26 mg * Dietary fiber 8 gm * Sodium 351 mg * Calcium 208 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 252 Calories; 15g Fat (50.8% calories

from fat); 10g Protein; 22g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol;

329mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2

Fat.

 

 

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