Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen medium shrimp
Nonstick cooking spray
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1 cup sliced zucchini
1 large red sweet pepper, chopped (1 cup)
½ cup dry white wine or reduced-sodium chicken broth
2 cloves garlic, minced
8 pitted Kalamata olives, coarsely chopped
¼ cup chopped fresh basil
1 tablespoon olive oil
1½ teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ 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
Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat an unheated 1½-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.