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.
2 lean protein, 2 vegetable, 1 1/2 starch, 1 fat