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1/2 450-g pk penne, fettuccine or linguine pasta
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
2 onions
olive oil
796-mL can diced tomatoes
2 tsp dried oregano leaves
1/2 tsp freshly ground black pepper
400-g bag uncooked shrimp, peeled
1/2 400-g container feta, or 1 1/2 cups crumbled
1/4 cup chopped fresh parsley, basil, or a combination of both (optional)
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, mince garlic and coarsely chop onions.
Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add garlic and onions. Stir often until onions start to soften, about 3 minutes. Add tomatoes, oregano and pepper. Increase heat to medium-high. Stir often, uncovered, until reduced by half, 6 to 8 minutes. Add shrimp. Continue to cook, uncovered, stirring frequently until shrimp turn pink and are firm, 3 to 4 minutes. Remove from heat.
When pasta is cooked, drain well. Immediately stir into sauce with shrimp until evenly coated. Gently stir in crumbled feta and parsley. Spoon into warm bowls. Great with a spinach-and-orange salad.
Calories 335, Protein 24.5g, Carbohydrates 39.7g, Fat 8.7g, Fibre 3.3g, Sodium 744mg.
The flavours in this simple pasta dish will have you daydreaming about a summer evening in Greece, enjoying a leisurely dinner of succulent shrimp tossed with feta, tomatoes and noodles.
Fresh parsley isn't just pretty; it's also an excellent source of vitamins A and C. One half cup (125 mL) chopped parsley has 40 milligrams of vitamin C, about the same as half an orange.