Creamy Garlic Pasta with Shrimp and Vegetables

Ingredients

• Spaghetti

  Dry, unenriched

  1 ½ oz or 43g

• Shrimp

  Crustaceans, mixed species, raw

  3 oz or 85g

• Asparagus

  Raw

  ¼ lb or 113g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Peas

  Edible-podded, raw

  ¼ cup, whole or 16g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Salt

  Table

  ⁵⁄₁₆ tsp or 2g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ⅜ cup or 92g

• Parsley

  Raw

  ¹⁄₁₆ cup or 4g

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

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!

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