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6 ounces whole-wheat spaghetti
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12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
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1 bunch asparagus, trimmed and thinly sliced
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1 large red bell pepper, thinly sliced
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1 cup fresh or frozen peas
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1 1/4 teaspoons kosher salt
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1 1/2 cups nonfat or low-fat plain yogurt
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1/4 cup chopped flat-leaf parsley
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3 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon freshly ground pepper
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1/4 cup toasted pine nuts (see Tip; optional)
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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.
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