Rating: 4.15 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 1
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

403 calories; protein 35.9g; carbohydrates 54g; dietary fiber 10.2g; sugars 13.6g; fat 6.2g; saturated fat 1.2g; cholesterol 181.3mg; vitamin a iu 3628.6IU; vitamin c 75mg; folate 259.5mcg; calcium 325mg; iron 3.9mg; magnesium 140.6mg; potassium 878.3mg; sodium 1322.8mg; thiamin 0.6mg.
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