salads, seafood, cheese, pastanoodle
1 pound small paste shells
2 tablespoons low-calorie margarine
2 tablespoons all-purpose flour
2 cups low-fat milk
2 medium tomatoes; chopped
1 cup cubed feta cheese
1 pound small shrimp; cooked
1 green bell pepper; chopped
1/2 cup drained black dives; pitted and sliced
1 tablespoon chopped parsley
2 cloves garlic; minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced almonds; optional
1/4 cup fresh bread crumbs
1/4 cup grated fat-free parmesan cheese
lettuce leaves; optional
1. Preheat oven to 350°F. Prepare pasta according to package directions; drain.
2. In saucepan, melt margarine; whisk in flour. Cook until mixture is bubbly. Whisk in milk. Cook over medium-low heat 20 minutes, stirring often. Toss together pasta, sauce, tomatoes, feta cheese, shrimp, bell pepper, olives, parsley, garlic, oregano, salt and pepper. Spoon into a 2 1/2-quart casserole dish. Cover and bake 20 minutes. When pasta is done, remove from oven, let cool.
3. In small bowl, toss together almonds, bread crumbs and parmesan cheese. Arrange lettuce lava on 6 individual serving plates. Divide pasta salad evenly among plates; place on top of lettuce. Sprinkle almond and bread crumb topping over and serve.
Makes 6 servings. Preparation time: 20 minutes. Cooking time: 20 minutes. Baking time: 20 minutes.
Per serving: About 548 cal, 33 g pro, 72 g car, 15 g fat, 25% cal from fat, 136 mg chol, 1063 mg sod, 4 g fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 6 servings
Preparation Time: 0:00