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 friends cookbook, published by Prevention magazine. The title was something like Low- Fat One-Dish Meals. (Didnt write down the book title, just photocopied that page the recipe was on!) This is one Ill 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
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 186.9mg||58 %|
|Sodium 433mg||15 %|
|Potassium 632.2mg||17 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 36.7g|
|Protein 28.2g||40 %|
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Calories per serving: 338
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