Pasta With Shrimp & Vegetables
This vibrant and flavorful shrimp and asparagus pasta dish is sure to be a hit at your dinner table. Loaded with tender shrimp, crisp asparagus, sweet bell peppers, and fresh peas, all combined with whole-wheat spaghetti in a creamy yogurt-based sauce, this recipe offers a delicious and nutritious meal option. The bright and zesty flavors of lemon juice and parsley add the perfect finishing touch to this satisfying dish. Serve this dish topped with toasted pine nuts for a delightful crunch. Enjoy a wholesome and tasty pasta experience with this easy-to-make recipe!
— Constant Cookbook
Ingredients
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp (see Note), 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
- 3 cloves garlic, chopped
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups nonfat or low-fat plain yogurt
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 cup toasted pine nuts
Instructions
- 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.
- 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).
Yield
Serves 4
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