Creamy Garlic Pasta with Shrimp & Vegetables
about 8 cups
Active time: 30 minutes
Total time: 30 minutes
Description
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
Directions
- 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).
Tips
- Tip: For the best flavor, toast nuts and seeds before using in a recipe. To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories363 cal
- Total Fat6.3 g
- Saturated Fat1 g
- Cholesterol2 mg
- Sodium842 mg
- Carbohydrate Total52.6 g
- Protein27.7 g
- Phosphorus598 mg
- Potassium920 mg
- Fiber8.6 g
- Calcium287 mg
Ingredients
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
- 1 bunch asparagus, trimmed and thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup fresh or frozen peas
- 3 cloves garlic, chopped
- 1¼ teaspoons kosher salt
- 1½ cups nonfat or low-fat plain yogurt
- ¼ cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon freshly ground pepper
- ¼ cup toasted pine nuts, (optional)