Holly Clegg’s Shrimp and Feta Pasta -

Printer Friendly

RSS Feed

Bookmark

Home

Holly Clegg’s Shrimp and Feta Pasta

Rate it!
Votes (1) | Comments (0)

By Holly Clegg

Posted October 6th, 2008

This article is reprinted with permission from Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	4
Author Notes:	When plump juicy tomatoes are in season, make this pasta dish for a scrumptious summer meal. Or leave out the shrimp for a great vegetarian variation. The leftovers make good pasta salad.
Ingredients:	1/3 cup crumbled reduced-fat feta cheese 1/4 teaspoon minced garlic 1/2 bunch green onions, chopped 1 teaspoon dried oregano leaves 1 1/2 cups chopped ripe tomatoes salt and pepper to taste (optional) 1 package (8 ounces) fettuccine pasta 1 pound peeled cooked shrimp
Instructions:	1. In a large bowl, combine the cheese, garlic, green onions, oregano, tomatoes, and salt and pepper (if using). Let stand at room temperature for at least 1 hour. 2. Cook the pasta according to package directions, omitting any oil and salt. Drain and add to the tomatoes. Stir in the shrimp and serve immediately, either at room temperature or heated as desired. Per Serving: 369 calories; 33 calories from fat; 4g total fat; 1g saturated fat; 226mg cholesterol; 432mg sodium; 48g total carbohydrate; 3g dietary fiber; 5g sugars; 34g protein. Exchanges: 3 starch; 4 lean meat.