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1 (10-ounce) package rotini pasta
1 cup vegetable or chicken broth
2 cups broccoli flowerets
1/4 pound mushrooms, cut in half
6 ounces feta cheese, crumbled
1 cup fresh basil leaves, thinly sliced
4 roma (plum) tomatoes, coarsely chopped
3/4 pound cooked, peeled, deveined large shrimp or 1 (12-ounce)
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
3. Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.
1 SERVING: Calories 330 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 135mg; Sodium 620mg; Carbohydrates 43g (Dietary Fiber 3g); Protein 24g.
1 cup vegetable or chicken broth
2 cups broccoli flowerets
1/4 pound mushrooms, cut in half
6 ounces feta cheese, crumbled
1 cup fresh basil leaves, thinly sliced
4 roma (plum) tomatoes, coarsely chopped
3/4 pound cooked, peeled, deveined large shrimp or 1 (12-ounce)
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
3. Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.
1 SERVING: Calories 330 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 135mg; Sodium 620mg; Carbohydrates 43g (Dietary Fiber 3g); Protein 24g.
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