| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Pasta, Seafood, Weight watc |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Fat-free chicken broth; |
| 2 |
ts |
Olive oil; |
| 1/4 |
c |
Scallions; thinly sliced |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Dried oregano; |
| 2 |
ts |
Lemon juice; |
| 1/4 |
c |
Fresh parsley; chopped |
| 12 |
oz |
Shrimp; peeled and deveined |
| 4 |
|
Plum tomatoes; chopped |
| 1/2 |
c |
Feta cheese; crumbled |
| 8 |
oz |
Pasta; uncooked |
INSTRUCTIONS
In a large no-stick frying pan, combine the broth, oil, scallions and
garlic. Cook over medium heat, stirring frequently, for 2 to 3 minutes, or
until the scallions soften. Stir in the oregano, lemon juice, and parsley,
and mix well.
Stir in the shrimp, cover and cook for 3 to 4 minutes, or until the shrimp
turn pink.
Stir in the tomatoes and feta. Cook for 2 minutes, or until the tomatoes
are hot.
While the sauce is cooking, cook the pasta (we used fusili) in a large pot
of boiling water until just tender. Drain. Serve topped with the sauce.
Notes: Each serving equals 8 Weight Watchers points.
This dinner is fast, easy, and low in fat (8 grams). It came from a
friend's cookbook, published by Prevention magazine. The title was
something like Low- Fat One-Dish Meals. (Didn't write down the book title,
just photocopied that page the recipe was on!) This is one I'll make again
at home.
Serving Ideas: Serve w/ crusty bread to soak up the good broth!
Per serving: 388 Calories; 8g Fat (19% calories from fat); 28g Protein; 50g
Carbohydrate; 142mg Cholesterol; 326mg Sodium
Recipe by: Kris Young
Posted to MC-Recipe Digest V1 #986 by Kky0ung <Kky0ung@aol.com> on Jan 6,
1998
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