Creamy Garlic Pasta With Shrimp And Vegetables - cooking recipe

Ingredients

6 ounces whole wheat spaghetti
12 ounces peeled deveined raw shrimp, cut into 1-inch pices
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh peas or 1 cup frozen peas
3 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat plain yogurt
1/4 cup chopped flat leaf parsley
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground pepper
1/4 cup toasted pine nuts

Preparation

Bring a Dutch oven 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, 2-4 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; taste and adjust seasoning.
Serve sprinkled with pine nuts.
Serve with grilled slices of eggplant.