1 package (16 ounces) lasagna noodles
2 teaspoons olive oil
1 medium onion, chopped
1 can (28 ounces) plum tomatoes in juice
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like
1/4 cup loosely packed fresh parsley leaves, chopped
2 ounces feta cheese, crumbled (about 1/2 cup), plus additional for sprinkling on top
1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook until just tender, about 2 minutes longer than label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper, and oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook 7 minutes to thicken slightly. Stir in shrimp, and cook 3 to 4 minutes or until shrimp turn opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.
3. Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon pasta mixture into large serving bowl; sprinkle with additional feta if you like.
(Based on individual servings)
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 153 mg
Sodium: 590 mg
Carbohydrates: 98 g
Fiber: 5 g
Protein: 37 g
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