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Creamy Garlic Pasta with shrip and vegetable Recipe

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This recipe for Creamy Garlic Pasta with shrip and vegetable, by , is from Kasi 's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kasi Didion

Category:
Category:

Ingredients:  
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 (see Tip; optional)

Directions:
Directions:
1. 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.
2. 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).

Number Of Servings:
Number Of Servings:
4 serving 2 cups each
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Per serving: 385 calories; 6 g fat ( 1 g sat , 3 g mono ); 168 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 34 g protein; 10 g fiber; 658 mg sodium; 887 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (71% dv), Folate (60% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28% dv), Potassium (25% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat

 

 

 

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