ingredients
8    ounces   fresh or frozen medium shrimp
    Nonstick cooking spray
1    14 1/2ounce can  no-salt-added diced tomatoes, drained
1    cup   sliced zucchini
1    large  red sweet pepper, chopped (1 cup)
1/2   cup   dry white wine or reduced-sodium chicken broth
2    cloves  garlic, minced
8      pitted Kalamata olives, coarsely chopped
1/4   cup   chopped fresh basil
1    tablespoon   olive oil
1 1/2   teaspoons   chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4   teaspoon   salt
4    ounces   dried acini di pepe or whole wheat acini di pepe, cooked according to package directions
2    ounces   reduced-fat feta cheese, crumbled
directions
Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat an unheated 1 1/2-quart slow cooker with cooking spray. In the slow cooker combine tomatoes, zucchini, sweet pepper, wine, and garlic.
Cover and cook on low-heat setting for 4 hours or high-heat setting for 2 hours. (If no heat setting is available, cook for 3 hours.) Stir in the shrimp. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more.
Stir in olives, basil, olive oil, rosemary, and salt. Place cooked pasta in a serving bowl and top with shrimp mixture. Sprinkle feta cheese evenly over all.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 302, Fat, total (g) 8, chol. (mg) 90, sat. fat (g) 2, carb. (g) 32, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 20, vit. A (IU) 1992.2, vit. C (mg) 60.82, Thiamin (mg) 0.31, Riboflavin (mg) 0.22, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 96.76, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 572, Potassium (mg) 357, calcium (mg) 111.06, iron (mg) 3.06, Vegetables () 2, Starch () 1.5, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet