Eating Well
8 oz whole-wheat fusilli
1/2 cup coarse dry whole-wheat breadcrumbs
1 tablespoon extra-virgin olive oil, divided
3 cups EGGPLANT & CHICKPEA STEW**
1 cup crumbled feta cheese
1/2 cup chopped fresh mint or basil, divided
2 tablespoons lemon juice
1. Preheat oven to 350'. Coat an 8-inch square (or similar 2-quart) baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
3. Combine breadcrumbs and oil in a small bowl. Toss pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle wiht the remaining 1/4 cup mint (or basil).
*This recipe is from Eggplant & Chickpea Stew Night 2 Cook Once, Eat Twice time-saving recipes.
I used panko in place of breadcrumbs and sprayed it with Pam and fresh basil in place of mint. Baked it in two loaf pans (for 2 different families).
Serves 4
Nutritional Value
496 cals
17 g fat (7 g sat, 7 g mono)
33 mg cholesterol
71 g carbohydrate
21 g protein
13 g fiber
686 mg sodium
612 mg potassium
