Instructions: In a large no-stick frying pan, combine the broth, oil, scallions and garlic.

Cook over medium heat, stirring frequently, for 2 to 3 minutes, or until the
scallions soften. Stir in the oregano, lemon juice, and parsley, and mix well.

Stir in the shrimp, cover and cook for 3 to 4 minutes, or until the shrimp
turn pink.

Stir in the tomatoes and feta. Cook for 2 minutes, or until the tomatoes are
hot.

While the sauce is cooking, cook the pasta (we used fusili) in a large pot of
boiling water until just tender. Drain. Serve topped with the sauce.

50g

Serving Ideas : Serve w/ crusty bread to soak up the good broth!

NOTES : This dinner is fast, easy, and low in fat (8 grams). It came from a friends
something like Low-
Fat One-Dish Meals. (Didnt write down the book title, just photocopied that
page the recipe was on!) This is one Ill make again at home.

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