PASTA SALAD w/SHRIMP

By BobD

Ingredients

• 12 oz. whole-wheat rotini or rotelle pasta or fusilli
• 1 lb. peeled deveined shrimp, tails removed (30 to 35)
• 1/4 cup olive oil
• 1 medium red onion, chopped
• 3 large garlic cloves, minced
• 3/4 tsp. salt (taste and season slowly)
• 1/2 tsp. red chili pepper flakes
• 1/4 tsp. ground cumin
• 2 cups loosely packed baby spinach leaves
• 1 (15 oz.) can chickpeas, drained and rinsed (garbanzos)
• 1 1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
• 1/3 cup chopped fresh mint leaves
• 2 1/2 tbsp. fresh lemon juice
• 2 tsp. finely grated lemon zest

Details

Servings 8
Adapted from mydailymoment.com

Preparation

Step 1

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside.

Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin; marinate at room temperature for 10 minutes.

Preheat a medium frying pan over medium heat, and then add shrimp and marinade.

Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.

In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.

Season to taste with salt.

Serve warm or at room temperature.