Main Dish Casserole

Jaclyn Sawada

serves 4

INGREDIENTS

1 cup dry orzo

2 teaspoons olive oil

1 cup chopped onion

3 cloves garlic, peeled and minced

1/4 cup white wine

1 can (28 oz) whole, peeled tomatoes

2 tablespoons chopped fresh parsley

1 tablespoon capers

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/4 teaspoon dried red pepper flakes

1 pound medium shelled and deveined shrimp

1/2 cup feta

PREPARATION

Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.

THE SKINNY

385 calories per serving, 10 g fat (3.5 g saturated fat), 45 g carbs, 3.5 g fiber, 27 g protein