Shrimp, Chickpea, and Feta Cheese Nests
14 ounce package dried multigrain, whole wheat, or regular spaghetti
15 ounce can chickpeas (garbanzo beans), rinsed and drained
16 ounce bag frozen peeled, cooked shrimp with tails, thawed
roma tomatoes, seeded and chopped
ounces feta cheese, crumbled (1 cup)
tablespoons chopped fresh mint
teaspoon finely shredded lemon peel
tablespoons lemon juice
teaspoon dried oregano, crushed
Green olives (optional)
- Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add drained chickpeas and shrimp during the last 1 minute of pasta cooking time. Drain.
- Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice, oregano, and 1/4 teaspoon each salt and black pepper.
- Serve with lemon wedges and green olives. Drizzle with olive oil. Makes 8 servings.
Nutrition Facts(Shrimp, Chickpea, and Feta Cheese Nests)
- Per serving:
- 696 kcal cal.,
- 14 g fat
- (3 g sat. fat,
- 123 mg chol.,
- 408 mg sodium,
- 102 g carb.,
- 23 g fiber,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet