Creamy Garlic Pasta with Shrimp & Vegetables
4 servings, about 2 cups each
Active Time: 30 minutes
- 6 ounces whole-wheat spaghetti (remember you can use whatever pasta you have on hand – it doesn’t matter!)
- 12 ounces peeled and deveined raw shrimp cut into 1-inch pieces (we just left them as is after the peeling/cleaning – didn’t cut them up)
- 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 (we just used regular old 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 (optional)
dReJsays: This has got to be one of the most simple recipes to make. It’s really quick – and honestly, there are so many options to change things out if you don’t like something. Trade the asparagus for green beans, trade the red pepper for a green or yellow, or something more spicy like poblano. Use whatever type of pasta you have. These are all easy ways to change it up, use what you have in the kitchen, and still have a great healthy meal. Obviously, if you add things like CHEESE and sausage that would make it not so healthy. So be sure your trade outs are similar in nutritional values!
This is also an easy meal to make ahead and bring with you to work over the course of a week. You can just pop it in the microwave at work and enjoy a yummy pasta meal.
dReJtip: When microwaving any kind of pasta – add a few drops of water to your meal before you start the re-heat process, it will keep your pasta from becoming gummy.
Rating: It’s hard to screw up a shrimp pasta. This wasn’t anything off the charts spectacular, or anything new and innovative. But it had a good flavor, gave us some veggies for lunch, and was filling because of the pasta. So we’ll give this one a B+ – can’t give it an A since it wasn’t anything new or different!