Greek Shrimp and Pasta

8 ounces penne
1 tbs olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 pound large shrimp, peeled and deveined
5 plum tomatoes, diced
15 oil-cured black olives, pitted and chopped
1 8-ounce bottle clam juice
1/4 cup crumbled reduced-fat feta cheese
3 tbs chopped fresh oregano (used 1 tbs dried)

Cook penne according to package directions; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add shrimp and cook, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.

Add the tomatoes and olives; cook, stirring occasionally, until softened, about 3 minutes.

Add the clam juice; bring to a boil. Stir in the penne, cheese, and oregano. Reduce the heat and simmer, tossing well, until the flavors are blended and the cheese just begins to melt, about 1 minute.

per serving (1 1/3 cups): 236 cal, 6g fat, 1g sat fat, 0g trans fat, 59mg chol, 336mg sod, 32g carb, 3g fib, 13g prot, 53mg calc

Weight Watchers Winner's Circle  Servings 6 Points 5