Creamy Garlic Pasta with Shrimp and Vegetables

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• 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

• Nonfat greek yogurt

  Nonfat, plain

  1 ½ cup or 360g

• Parsley

  Raw

  4 tbsp or 15g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Bring a large pot of water to a boil. Add spaghetti and cook for 2 minutes less than the package directions. Add the chopped shrimp, asparagus, bell pepper, and peas; cook until the pasta is tender and the shrimp are cooked, about 2 to 4 minutes more. Drain well.
2. In a large bowl, mash the garlic and salt together until a paste forms. Whisk in the yogurt, parsley, lemon juice, olive oil, and pepper. Add the mixture to the pasta and toss to coat. Serve and enjoy!