Creamy Garlic Pasta with Shrimp & Vegetables for Two

  • Active Time 30m
  • Total Time 30m

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.

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 frounceen 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.

directions

Bring a large pot of water to a boil. Add the spaghetti and cook 2 minutes less than package directions. Add the 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 the garlic and salt in a large bowl until a paste forms. Whisk in the 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 Publisher. All rights reserved.

RecID 10299

nutrition information per serving

387 calories; 6g total fat; 1g total saturated fat; 168mg cholesterol; 708mg sodium; 53g carbohydrates; 10g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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