Low-Fat Creamy Mediterranean Pasta

  • Yield 4 to 6 servings
  • Prep 5 mins
  • Cook 15 mins


8 ounces linguine
1/2 large onion, diced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained
1 can sliced California Black Ripe Olives, drained
1 pint grape tomatoes, halved
8 ounces small frozen peeled and deveined shrimp
1 cup fat-free half-n-half
1 cup water
1 1/2 teaspoons chicken bullion
3 tablespoons corn starch
1 teaspoon each: dried oregano, dried thyme, salt
-- Freshly ground black pepper to taste
5 ounces fat-free feta cheese, crumbled



Put a large pot of water on stove and bring to a boil.  Heat oil in large sauce pan over medium heat.  Add onion and garlic and sauté 5 minutes or until onion is translucent.  Run water over shrimp to thaw.  Add pasta to salted boiling water and cook according to package directions.  Add tomatoes, capers, and olives to pan and sauté for 2 minutes.  Add drained shrimp and sauté 2 more minutes or until they start to turn pink.  In a jar with a screw-on lid, combine half-n-half, water, bullion, corn starch, and spices and shake until well-blended; add to pan.  Using tongs, transfer pasta directly from water to pan.  Cook a few more minutes until sauce thickens slightly, stirring constantly to keep from sticking.  Add feta and stir until it melts.  Serve immediately with a fresh green salad tossed in a low-fat vinaigrette.



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