* Exported from MasterCook *
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
-------- ------------ --------------------------------
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
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