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| 3/4 Tasse | Nonfat Veg Chicken Broth; Low Sod |
| 1/4 Tasse | white wine dry |
| 1 Esslöffel | Freshly Shredded Lemon Peel |
| 1/2 x ca. 450 g | Orzo |
| 1 Tasse | Frozen Petite Peas |
| 1/2 x ca. 450 g | shrimp cooked |
| 1/4 Tasse | Lowfat Feta Cheese |
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Bring water for pasta to a boil over high heat. While water heats, combine chicken broth, wine and lemon peel in a 2 - 3 qt pan. Cover and bring to a boil over high heat. Keep warm.
Add pasta to water and cook pasta until just tender to bite, about 5 min. Add peas to pasta, cook 1 min, then drain pasta and peas well.
Mix pasta and peas with broth mixture, shrimp and all but 2 Tbsp feta. Transfer to a serving bowl or individual plates. Sprinkle with remaining feta.
This can be a main dish with the addition of a green salad and bread/rolls or a side dish.
This was quite filling and very tasty!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
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