Creamy Garlic Pasta With Shrimp & Vegetables!!

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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.

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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 

Preparation Method

  1. 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.
  1. 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 

More Info 

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






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