Creamy Garlic Pasta

w/Shrimp and Vegetables

Servings: 2

Calories 387 per portion

Ingredients:

3 ounces whole-wheat spaghetti

6 ounces peeled and deveined raw shrimp cut into 1" pieces

1/2 bunch asparagus, trimmed and thinly sliced

1/2 cup frozen or fresh peas

1/2 large bell red pepper, thinly sliced

2 small or 1 large garlic, chopped

1/2 teaspoons plus 1/8 teaspoon kosher slat

3/4 cup non fat or low fat plain yogurt

2 tablespoons chopped fresh flat-leaf parsley

1 1/2 tablespoons lemon juice

1 1/2 teaspoons extra- virgin olive oil

1/4 teaspoons freshly ground pepper

2 tablespoons toasted pine nuts (optional) 

Preparation:

-Bring a large pot of water to a boil; add spaghetti and cook 2 minutes less than the package directions.

-Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimps are cooked, 2 to 4 minutes more. Drain well 

-Mash garlic and salt in a large bowl until a paste is formed. Whisk in yogurt, parsley, lemon juice, olive oil and pepper.

-Add to the pasta mixture and toss to coat. Serve sprinkle with pine nuts (optional)

Enjoy

Chef Ed