Creamy Garlic Pasta with Shrimp & Vegetable for Two

By LWEIR57

A garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Found on the Eating Well website.

Diabetes appropriate | Low calorie | Low saturated fat | Healthy weight | Heart healthy | High calcium | High fiber | High potassium |

Ingredients

• 3 ounces whole-wheat spaghetti
• 6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
• 1/2 bunch asparagus, trimmed and thinly sliced
• 1/2 large red bell pepper, thinly sliced
• 1/2 cup fresh or frozen peas
• 2 small or 1 large clove garlic, chopped
• 1/2 teaspoon plus 1/8 teaspoon kosher salt
• 3/4 cup nonfat or low-fat plain yogurt
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons toasted pine nuts (see Tip; optional)

Details

Preparation time 30mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Preparation
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).

Notes


Nutrition
Per serving: 387 calories; 6 g fat ( 1 g sat , 3 g mono ); 168 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 34 g protein; 10 g fiber; 708 mg sodium; 890 mg potassium.