Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
Source: EatingWell Magazine, May/June 2010
Ingredients
Directions
Tips
Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
361.3 calories; protein 28g 56% DV; carbohydrates 53.3g 17% DV; exchange other carbs 3.5; dietary fiber 10.2g 41% DV; sugars 13.6g; fat 5.6g 9% DV; saturated fat 1g 5% DV; cholesterol 109mg 36% DV; vitamin a iu 3525.6IU 71% DV; vitamin c 74.7mg 125% DV; folate 255.3mcg 64% DV; calcium 292.1mg 29% DV; iron 3.8mg 21% DV; magnesium 127.6mg 46% DV; potassium 826.8mg 23% DV; sodium 948.7mg 38% DV; thiamin 0.6mg 57% DV.
Exchanges:
2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
