*MAKE IT CORE! Substitute whole grain angel hair or thin spaghetti for regular pasta. Substitute fat free mozzerella for feta cheese.

POINTS® Value |  8
Servings | 4
Preparation Time | 15 min
Cooking Time | 5 min
Level of Difficulty | Moderate

main meals | In this refreshing dish, the hot pasta will warm up the sauce sufficiently. Be careful not to overheat leftovers. You will 'cook' the sauce, and it could separate.




3 medium scallion(s), chopped
1 Tbsp fresh oregano, or 2 tsp dried
1 tsp lemon zest
3 oz feta cheese
1 cup plain fat-free yogurt
14 1/2 oz canned diced tomatoes, drained
1/8 tsp black pepper, or to taste
8 oz uncooked angel hair pasta
8 oz shrimp, medium-size, cleaned, peeled and deveined
1/8 tsp table salt, or to taste

Instructions


1. Bring a large pot of salted water to boil.
2. In a food processor, process scallions, oregano and lemon zest until scallions are finely minced. Add half the feta cheese, crumbling and reserving remaining feta in a small bowl. Add yogurt and blend until smooth. Transfer to a bowl and stir in diced tomatoes and reserved feta. Season with salt and pepper to taste.
3. Add shrimp to boiling water and cook until done, about 2 minutes (less if you are using small shrimp). Remove shrimp with a slotted spoon and add to sauce. Do not drain water. When water returns to boil, add pasta and cook until al dente, about 2 minutes. Combine with sauce and serve.