1 onion, medium dice
3 cloves garlic, finely chopped
1 Tablespoon olive oil
1 Tablespoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 can diced tomatoes
1/2 small can tomato paste
3/4 cup canned low-sodium low-fat chicken broth
12 ounces shrimp, peeled and deveined, tails off
1-2 cups baby spinach, roughly chopped
hot pepper flakes to taste

Heat olive oil in saute pan, add onoins and cook until softened. Add garlic, oregano, and basil and cook one minute more. Add tomatoes and chicken broth and simmer over low heat for 15 minutes. Meanwhile, bring a large pot of water to boil, and cook the pasta of your choice (we like whole wheat penne). When the pasta is almost done, add the shrmip and spinach to the sauce and cook for about 3 minutes, until the shrimp turns pink and the spinach wilts. Toss with pasta and, if you're me, plenty of dried hot pepper flakes and more black pepper.

All you have to count is the pasta (3 points per cup if it's whole wheat! Spend the extra point on some cheese!) and the shrimp, which I think is about a point for every 2 ounces. A bargain!