INGREDIENTS
6 ounces whole wheat spaghetti
12 oz raw shrimp, peeled and deveined, cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red pepper, thinly sliced
1 cup fresh or frozen peas3 cloves garlic, minced
1 1/4 teaspoons kosher salt
1 1/2 cup nonfat or low-fat yogurt
1/4 cup chopped parsley
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts
PREPARATION
Bring a large pot of water to boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, peppers and peas and cook until pasta is tender and the shrimp are cooked, 2-4 minutes. Drain well.
Mash the garlic and salt in a large bowl until a paste. Whisk the yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if any).
Yield: 4 servings, about 2 cups
Activity time: 30 minutes
Total time: 30 minutes
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