Creamy Garlic Pasta with Shrimp & Vegetables for Two
From EatingWell: May/June 2010
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.
- 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)
- 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.
- 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).
Tips & Notes
- Ingredient Note: 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.
- Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
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.
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (71% dv), Folate (61% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28% dv), Potassium (25% dv).
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- May/June 2010