| 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.
A Message from our Provider:
“The real God: don’t settle for substitutes”