6 oz. angel hair pasta 1tsp.olive oil 1/2 chopped grenn bell pepper 2 cloves garlic, minced 1 can (14.5 oz) Italian style diced tomatoes, undrained dash of black pepper 1lb. peeled and deveined medium shrimp dash of ground red pepper 6 tbsp. crumbled feta cheese
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add green bell pepper to pan; saute for 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Divide pasta among the plates, top each with shrimp mixture and feta cheese.