Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
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 [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 15 minutes ]
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp (see Tip), 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 11/4 teaspoons kosher salt
- 11/2 cups nonfat or low-fat plain yogurt
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 cup toasted pine nuts
- Bring a large pot of water to a boil 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 form. Whisk in yogurt, parsley, lemon juice, oil, and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts
Per serving: 385 calories; 6 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 53 g carbohydrate; 0 g added sugars; 34 g protein; 10 g fiber; 658 mg sodium; 887 mg potassium.
Nutrition bonus: Vitamin C (130% daily value), Vitamin A (71% dv), Folate (60% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28% dv), Potassium (25% dv).
Exchanges: 21/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat