Shrimp Pasta And Tomato Toss


Serves: 4
Total Calories: 205

Ingredients

1 1/2 cups diced Italian plum tomatoes
16 kalamata olives, seeded and coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/8 teaspoon salt
4 ounces uncooked spaghetti or fettucine, preferably spinach
1 pound raw unshelled shrimp or 13-oz (2 cups) raw, peeled, and deveined shrimp
1 medium lemon (about 1/4 cup juice)

Directions:

1. In a small bowl, combine tomatoes, olives, basil, and salt. Toss to blend thoroughly and set aside. Peel and devein shrimp, if not already done.

2. Cook pasta in boiling water, omitting any salt or fat, for 7 minutes. Add shrimp and cook 3 minutes longer or until shrimp is opaque in center.

3. Drain pasta and shrimp in a colander and place on serving platter or in pasta bowl. Squeeze lemon over pasta and shrimp, top with tomato mixture, and toss gently, if desired.

EXCHANGES
1 1/2 Starch
2 Very Lean Meat
1 Vegetable

NUTRITION FACTS
Calories 214
Calories from Fat 30
Total Fat 3g
  Saturated Fat 0g
Cholesterol 142mg
Sodium 400mg
Total Carbohydrate 26g
  Dietary Fiber 2g
  Sugars 3g
Protein 20g

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 7

This Shrimp Pasta And Tomato Toss recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.




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