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www.haagendazs.com
f o o d
ON TOP OF SPAGHETTI
RECIPES
SHRIMP, CHICKPEA, AND FETA
CHEESE NESTS
START TO FINISH:
30
MIN.
1
14- to 16-oz. pkg. dried multigrain,
whole wheat, or regular spaghetti
2
15- to i6-oz. cans chickpeas (garbanzo
beans), rinsed and drained
1
i6-oz. bag frozen peeled, cooked
shrimp with tails, thawed
3
roma tomatoes, seeded and chopped
4
oz. feta cheese, crumbled (1 cup)
2
Tbsp. chopped fresh mint
1
tsp. finely shredded lemon peel
2
Tbsp. lemon juice
1
tsp. dried oregano, crushed
Lemon wedges
Green olives (optional)
Olive oil
1.
Cook spaghetti, w ith 1 tablespoon
salt
added
to water, according to package directions; add
drained chickpeas and shrim p during the last
1 m inute o f pasta cooking tim e. Drain.
2.
R eturn pasta m ix tu re to pan. Stir in
tom atoes, cheese, m int, lem on peel, lem on
juice, oregano, and
lA
teaspoon each
salt
and
black pepper.
3.
Serve w ith lem on w edges and green
olives. D rizzle w ith olive oil.
MAKES 8 SERVINGS.
EACH SERVING
696
cal,
14
gfat (
3
gsat.fat),
123
mgchol,
408
mg sodium,
102
gcarbo,
23
g
fiber,
44
gpro. Daily Values:
11
% vit. A,
37
% vit. C,
24
% calcium,
58
% iron.
USING PASTA WATER
Use pasta cooking water to flavor
and thin sauces. To reserve, just
before draining pasta, ladle out the
amount of pasta water needed into
a glass measuring cup or bowl.
SHAVING PARMESAN
To make Parmesan shavings, allow
cheese to come to room temperature
(about 30 minutes). Place one end
of the cheese on a cutting board.
Support the wedge or chunk with
one hand. Using a sharp vegetable
peeler,
carefully
shave
cheese in
downward
strokes.
216
SEPTEMBER 2009 BETTER HOMES AND GARDENS
Six
ingredients
counting
