Shrimp & Feta Cheese Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Small Shells or Ditalini OR other small pasta shape, uncooked
2 tbsp: Margarine,
2 tbsp: Flour,
2 cup: Milk,
2 medium: Tomatoes, chopped
1 cup: Cubed feta cheese,
1 lbs: Small shrimp, cooked
1: Green bell pepper, chopped
1/2 cup: Drained black olives, pitted and sliced
1 tbsp: Chopped parsley,
2: Garlic cloves, minced
1 tsp: Oregano,
1 tsp: Salt,
1/2 tsp: Black pepper,
TOPPING
1/2 cup: Sliced almonds,
1/4 cup: Fresh bread crumbs,
1/4 cup: Grated Parmesan cheese,
2 tbsp: Melted margarine,
Directions:
Prepare pasta according to package directions; drain. Melt margarine
in saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in
milk. Cook over medium-low heat for 20 minutes, stirring often. Toss
together pasta, sauce and remaining ingredients except topping. Spoon
mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F
for 20 minutes.
While pasta is baking, toss together almonds, bread crumbs and
Parmesan cheese. Mix in margarine. When pasta is done, remove from
oven, sprinkle topping over and serve.
Each serving provides: 547 Calories; 33.7 g Protein; 61.4 g
Carbohydrates; 18.1 g Fat; 195 mg Cholesterol; 1216 mg Sodium.
Calories from fat: 30%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
in saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in
milk. Cook over medium-low heat for 20 minutes, stirring often. Toss
together pasta, sauce and remaining ingredients except topping. Spoon
mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F
for 20 minutes.
While pasta is baking, toss together almonds, bread crumbs and
Parmesan cheese. Mix in margarine. When pasta is done, remove from
oven, sprinkle topping over and serve.
Each serving provides: 547 Calories; 33.7 g Protein; 61.4 g
Carbohydrates; 18.1 g Fat; 195 mg Cholesterol; 1216 mg Sodium.
Calories from fat: 30%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp