Shrimp With Vegetables And Farfalle

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Onions - chopped
3		Garlic cloves - minced
1 lb	454g / 16oz	Shrimp - peeled, deveined
3 lbs	1362g / 48oz	Zucchini - sliced (medium)
1 cup	237ml	Low-sodium chicken broth
1 tablespoon	15ml	Dried oregano
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 cups	948ml	Hot cooked farfalle
2		Tomatoes - cut in wedges
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the shrimp, zucchini, broth, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the shrimp turn pink, 3 to 5 minutes.

Stir in the farfalle and tomatoes; cook, stirring as needed, until heated through, 2 to 3 minutes. Serve, sprinkled with the cheese.

This recipe yields 4 servings.

Per Serving: 406 Calories, 9 g Total Fat, 2 g Saturated Fat, 135 mg Cholesterol, 269 mg Sodium, 54 g Total Carbohydrate, 5 g Dietary Fiber, 30 g Protein, 186 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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