| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Italian | Eat-lf mail, Italian, Low fat, Pasta, Fish/seafoo | 4 | servings |
INGREDIENTS
| 3/4 | c | Nonfat Veg Chicken Broth; Low Sod |
| 1/4 | c | Dry White Wine |
| 1 | tb | Freshly Shredded Lemon Peel |
| 1/2 | lb | Orzo |
| 1 | c | Frozen Petite Peas |
| 1/2 | lb | Cooked Shrimp |
| 1/4 | c | Lowfat Feta Cheese |
INSTRUCTIONS
Bring water for pasta to a boil over high heat. While water heats, combine chicken broth, wine and lemon peel in a 2 - 3 qt pan. Cover and bring to a boil over high heat. Keep warm. Add pasta to water and cook pasta until just tender to bite, about 5 min. Add peas to pasta, cook 1 min, then drain pasta and peas well. Mix pasta and peas with broth mixture, shrimp and all but 2 Tbsp feta. Transfer to a serving bowl or individual plates. Sprinkle with remaining feta. This can be a main dish with the addition of a green salad and bread/rolls or a side dish. This was quite filling and very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 12, 1998, converted by MM_Buster v2.0l.
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