Creamy Garlic Pasta with Shrimp and Vegetables

Ingredients

• Spaghetti

  Dry, unenriched

  6 oz or 170g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Asparagus

  Raw

  1 lb or 453g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 ¼ tsp or 8g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 ½ cup or 368g

• Parsley

  Raw

  ¼ cup or 15g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

Directions

1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add chopped 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.
2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil, and pepper. Add to the pasta mixture and toss to coat. Serve and enjoy!