PASTA PRIMAVERA WITH SHRIMP

3 Cups Spiral Shaped Pasta, uncooked 2 Cups Sugar Snap Peas, trimmed 1 Tablespoon Olive Oil 1 Pound Shrimp, peeled and de-veined 1 Tablespoon Fresh Oregano

1/4 Teaspoon Pepper 2 Garlic Cloves, minced 4 Cups Torn Spinach 1 1/2 Cup Cherry Tomatoes, halved 1 Cup Feta Cheese, crumbled

Cook pasta in boiling water 6 minutes. Add peas and cook 2 more minutes, drain. Heat oil in a pan over medium heat. Add shrimp and the next 3 ingredients. Sauté for 3 minutes or until shrimp is cooked. Combine the pasta and shrimp in a bowl with the remaining ingredients. Toss well. Serve.

SERVINGS 6; CALORIES 329; FAT 8.5 g; PROTEIN 25.6 g; CARBS 36.9 g; FIBER 4.1 g; CHOL 131 mg; IRON 5.7 mg; SODIUM 458 mg; CALC 204 mg SERVING SIZE= 1 Cup

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Updated 12/7/99