Creamy Garlic Pasta with Shrimp and Vegetables

 Creamy Garlic Pasta with Shrimp & Vegetables | Eating Well

Ingredients

• 6 ounces whole-wheat spaghetti
• 12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
• 2 bunch asparagus, trimmed and thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 cup fresh or frozen peas
• 6 cloves garlic, chopped
• 1 1/4 teaspoons kosher salt
• 3 cups nonfat or low-fat plain yogurt
• 1/4 cup chopped flat-leaf parsley
• 6 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

1. Bring a large pot of water to a boil. Salt it well!
2. Peel & roast the garlic & pine nuts
3. Chop up the bell pepper and asparagus
4. Mash garlic and salt in a large bowl until a paste forms.  Or, blend the garlic with yogurt
5. Whisk in yogurt, parsley, lemon juice, oil and pepper.
6. Add spaghetti and cook 2 minutes less than package directions. 
7. 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.
8. Add the pasta mixture and toss to coat. 
9. Serve sprinkled with pine nuts (if using).

Notes:  We liked it, but we had too much raw garlic.  I put 2 bulbs, haha!   The ingredients were a pain... next time i'll try buying frozen vegetables

This tastes DISGUSTING the second day.  Plus, it smells weird.  Will not make again!