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Creamy Garlic Pasta with Shrimp & Vegetables for Two

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  2 servings, about 2 cups each
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.
RECIPE INGREDIENTS
3 ounces  whole-wheat spaghetti
6 ounces  peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1/2 bunch  asparagus, trimmed and thinly sliced
1/2   large red bell pepper, thinly sliced
1/2 cup  fresh or frozen peas
2 small or 1 large clove  garlic, chopped
1/2 teaspoon plus 1/8 teaspoon  kosher salt
3/4 cup  nonfat or low-fat plain yogurt
2 tablespoons  chopped flat-leaf parsley
1 1/2 tablespoons  lemon juice
1 1/2 teaspoons  extra-virgin olive oil
1/4 teaspoon  freshly ground pepper
2 tablespoons  toasted pine nuts (see Tip; optional)

Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
Creamy Garlic Pasta with Shrimp & Vegetables for Two Recipe at Cooking.com
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).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   2 servings, about 2 cups each
Calories: 387
Fat. Total: 6g
Protein: 34g
Carbohydrates, Total: 53g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 168mg
Sodium: 708mg
% Cal. from Fat: 14%
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