Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables - 2 Guiding Stars

Active Time

20 min.

Total Time

20 min.

Servings

4 (423 g)

The creamy sauce for this pasta is based on plain yogurt, giving it a tangy that pairs perfectly with garlic and lemon juice for a robust sauce that perfectly complements asparagus and red peppers. If you don’t love dealing with shrimp, replace it with your favorite Guiding Stars-earning fish, such as tilapia or catfish.

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

Ingredients

6 oz. whole-wheat spaghetti
12 oz. shrimp, deveined and halved
1 bunch asparagus, sliced
1 bell pepper, thinly sliced
1 cup peas
3 garlic cloves, chopped
1¼ tsp. salt
1½ cups nonfat plain yogurt
¼ cup chopped parsley
3 Tbsp. lemon juice
1 Tbsp. olive oil
½ tsp. pepper
¼ cup pine nuts, toasted

Directions

Cook spaghetti according to package directions, less 2 minutes.
To the undrained spaghetti, add shrimp, asparagus, bell pepper, and peas and cook until the pasta is tender and the shrimp are cooked (2-4 minutes). 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.

Nutritional analysis per serving: Calories 405; Total Fat 11.5g (15% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 111mg (37% DV); Sodium 1270mg (55% DV); Total Carbohydrate 53g (19% DV); Dietary Fiber 9.5g (32% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 27g; Vitamin D 6% DV; Calcium 15% DV; Iron 35% DV; Potassium 15% DV; Manganese 110% DV; Selenium 110% DV; Vitamin K 110% DV.