6 ounces uncooked whole-wheat thin spaghetti
1/2 lb raw peeled, deveined shrimp
1 1/2 cups small broccoli florets
1/2 cup tiny tomatoes, quarted
16 pitted ripe olives, chopped
1/4 cup fresh chopped basil
2 tbsp olive oil
2 tsp grated lemon peel
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
Cook the spaghetti according to the package directions but leave out salt and butter or oil. Add the shrimp and broccoli during the last minute to minute and a half of the cooking.
While spaghetti cooks, combine the tomatoes, olives, basil, olive oil, lemon peel, garlic, salt, and red pepper flakes in a small bowl; blend thoroughly.
Drain the spaghetti mixture and place in a shallow pasta bowl. Top with the tomato mixture; toss gently.
Yield: 4 servings
Per serving: Approximatey 303 cal, 10 g (1 g sat) fat, 19 g protein, 37 g carbs
Dietary Exchanges = 1 vegetable, 2 starch, 2 meat, 1/2 fat