This dish is bursting with flavor thanks to the long, low-temperature cooking. Simply combine all ingredients in a slow cooker and all your dinner work is done for you! Source: Diabetic Living Magazine

Diabetic Living Magazine



  • 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 Facts

302 calories; 8 g total fat; 2 g saturated fat; 90 mg cholesterol; 571 mg sodium. 357 mg potassium; 32.4 g carbohydrates; 4.3 g fiber; 6 g sugar; 19.9 g protein; 2047 IU vitamin a iu; 62 mg vitamin c; 140 mcg folate; 111 mg calcium; 3 mg iron; 51 mg magnesium;

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