Mediterranean Shrimp and Pasta

"I was looking for a recipe to use some of the abundant fresh basil I grow in pots on my back deck, so I modeled this recipe after dishes I've had in local restaurants. It's easy, fresh, and colorful--and a very quick dinner." -CL Reader

Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Ingredients

• 2  teaspoons  olive oil
• Cooking spray
• 2  garlic cloves, minced
• 1  pound  medium shrimp, peeled and deveined
• 2  cups  chopped plum tomato
• 1/4  cup  thinly sliced fresh basil
• 1/3  cup  chopped pitted kalamata olives
• 2  tablespoons  capers, drained
• 1/4  teaspoon  freshly ground black pepper
• 4  cups  hot cooked angel hair pasta (about 8 ounces uncooked pasta)
• 1/4  cup  (2 ounces) crumbled feta cheese

Preparation

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.

Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.

Nutritional Information

Calories:

424 (21% from fat)

Fat:

9.7g (sat 3.1g,mono 3.6g,poly 1.7g)

Protein:

33.4g

Carbohydrate:

49.7g

Fiber:

3g

Cholesterol:

185mg

Iron:

6mg

Sodium:

564mg

Calcium:

163mg