Creamy Garlic Pasta with Shrimp and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 ounces whole-wheat spaghetti12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces1 bunch asparagus, trimmed and thinly sliced1 large red bell pepper, thinly sliced1 cup fresh or frozen peas3 cloves garlic, chopped1 1/4 teaspoons kosher salt1 1/2 cups nonfat or low-fat plain yogurt1/4 cup chopped flat-leaf parsley3 tablespoons lemon juice1 tablespoon extra-virgin olive oil1/2 teaspoon freshly ground pepper1/4 cup toasted pine nuts (see Tip; optional)
PREPARATION
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
Number of Servings: 4
Recipe submitted by SparkPeople user TYCA41458.
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
Number of Servings: 4
Recipe submitted by SparkPeople user TYCA41458.
Nutritional Info Amount Per Serving
- Calories: 408.9
- Total Fat: 12.2 g
- Cholesterol: 168.3 mg
- Sodium: 896.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 8.9 g
- Protein: 32.3 g
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