|Whole wheat linguini||4 ounces|
|Olive oil||2 teaspoons|
|Large shrimp, peeled and deveined||½ pound|
|Cherry tomatoes, halved||1 pint (about 2 cups)|
|Garlic cloves, minced||2|
|Crumbled feta||½ cup|
- Cook pasta according to package directions, omitting fat and salt. When pasta is cooked, reserve ¼ cup of water and drain the rest.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook for 1 minute. Turn shrimp over, add tomatoes and garlic, and cook for 1-2 additional minutes, until shrimp are cooked through.
- Toss shrimp mixture with cooked linguini, stir in feta and reserved pasta water, and serve.
3 very lean meats; 2 medium-fat meat substitutes; 2 starches; 1 fat; 1 vegetable
Side Suggestions: Crusty Bread (Italian or French)
|Saturated Fat||7 g|
|Dietary Fiber||8 g|
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