1-1/2 oz. sun-dried tomatoes, packed without oil (about 20)
1/2 C. boiling water
5 oz. uncooked linguine
Cooking spray
1 pound medium shrimp, peeled and deveined
1/2 C. chopped green onions
1/2 C. dry white wine
3 T. fresh lemon juice
1 T. capers
1 T. olive oil
3/4 tsp. dried Italian seasoning
1/4 tsp. pepper
16 small pitted black olives
1 garlic clove, minced
1/2 C. finely shredded Parmesan cheese

Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes, and drain well. Slice thinly, and set aside. Cook pasta according to package directions, omitting salt and fat; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp and green onions; sauté 5 minutes or until shrimp are done. Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic); cook 1 minute or until thoroughly heated. Remove shrimp mixture from heat, and add cooked pasta; toss well. Serve with cheese.

Yield: 4 servings
Serving size: 1-1/4 C. pasta mixture and 2 T. cheese

Calories: 376
Fat: 11.9g
Fiber: 1.8g