Creamy Garlic Pasta With Shrimp and Vegetables
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 6 ounces whole wheat spaghetti
- 12 ounces peeled deveined raw shrimp, cut into 1-inch pices
- 1 bunch asparagus, trimmed and thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup fresh peas or 1 cup frozen peas
- 3 garlic cloves, chopped
- 1 1⁄4 teaspoons kosher salt
- 1 1⁄2 cups nonfat plain yogurt
- 1⁄4 cup chopped flat leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup toasted pine nuts
directions
- Bring a Dutch oven 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, 2-4 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; taste and adjust seasoning.
- Serve sprinkled with pine nuts.
- Serve with grilled slices of eggplant.
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