Creamy Garlic Pasta with Shrimp and Vegetables

Ingredients

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

• Asparagus

  Raw

  ½ lb or 227g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Salt

  Table

  ⅝ tsp or 4g

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Parsley

  Raw

  2 tbsp or 8g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

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!