Creamy Garlic Pasta with Shrimp & Vegetables


Makes: 4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

  • 6 ounces whole-wheat spaghetti

  • 12 ounces peeled and deveined raw shrimp (see Note), 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

  • 1 1/4 teaspoons kosher salt

  • 1 1/2 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 (see Tip; optional)

1.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.
2.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).
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.