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Mediterranean Linguine

Ingredients: 

8 ounces uncooked linguine
1/2 package sun-dried tomatoes - (1 1/2 oz) drained
Nonstick cooking spray as needed
1 package sliced fresh mushrooms - (8 oz)
4 garlic cloves minced
3/4 cup finely-chopped onion
1/2 medium green bell pepper thinly sliced
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon red pepper flakes
2 tablespoons dry red wine
12 ounces medium shrimp peeled, deveined
12 Kalamata olives pitted, sliced
= (or 20 medium pitted black olives,
halved)
1/4 cup chopped fresh parsley
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil

Yield: 

4 Servings

Method: 

Cook pasta according to package directions, omitting salt. Drain; set aside.

Meanwhile, bring 2 cups water to a boil over high heat; add tomatoes. Reduce heat to low; simmer, uncovered, 4 minutes. Drain well; cool slightly. Cut into thin strips; set aside.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add mushrooms and garlic; cook 4 minutes. Add onion, bell pepper, Italian seasoning and red pepper flakes; cook 4 minutes. Add wine, tomatoes and shrimp; cook 6 to 8 minutes or until shrimp are opaque.

Add olives, parsley, salt, pasta and Parmesan cheese; toss to blend. Remove from heat; drizzle with olive oil.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 3 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 384; Calories from Fat 22%; Total Fat 10g; Saturated Fat 2g; Protein 30g; Carbohydrates 47g; Cholesterol 133mg; Sodium 653mg; Dietary Fiber 2g.