Creamy Garlic and Shrimp Pasta

High Fiber Creamy Garlic, shrimp and veg pasta

  • 6 ounces whole-wheat spaghetti
  • 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
  • 1 bunch asparagus, trimmed and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh or frozen peas
  • 1 clove garlic, chopped
  • 1¼ teaspoons kosher salt
  • 1½ cups non-fat or low-fat plain yogurt
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ cup toasted pine nuts (optional)

Bring a large pot of water to a boil. Add a tsp. of salt and spaghetti and cook 1 minute 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.

Mince the garlic and microwave, covered, for 45 seconds. 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).

Note: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.