Mediterranean Linguine

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Mediterranean Linguine
Yield: Makes 4 servings
The combination of shrimp, garlic, red wine, Italian herbs, sundried tomatoes and Greek olives gives this colorful dish a Mediterranean flair.


Ingredients:

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




Preparation:


1.Cook pasta according to package directions, omitting salt. Drain; set aside.2.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.3.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.4.Add olives, parsley, salt, pasta and Parmesan cheese; toss to blend. Remove from heat; drizzle with olive oil.




Nutritional Information:



Serving Size: 1/4 of total recipe



Sodium
653 mg



Protein
30 g



Fiber
2 g



Carbohydrate
47 g



Cholesterol
133 mg



Saturated Fat
2 g



Total Fat
10 g



Calories from Fat
22 %



Calories
384




Dietary Exchange:



Meat
3-1/2



Vegetable
2



Starch
2