To good to pass up!

I came across this recipe and wanted to share it with you.  I haven’t posted a recipe in a little while so I hope that you enjoy this!  It’s on my menu this week.  What’s on yours?

School is back in session and you might be running around with after school activities.  Work might have just spiked up a bit too!  Scan your freezer, fridge, and pantry and start from there.  What could you make with what you have.  Then this weekend, look at what’s easy for next week AND THEN go grocery shopping.  It’s quick and easy this way, especially stress free!

 

Creamy Garlic Pasta with Shrimp & Vegetables

From EatingWell

Makes: 4 servings, about 2 cups each

Active Time: 

Total Time: 

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)

PREPARATION

  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).

TIPS & NOTES

  • Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
  • Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.

NUTRITION

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 mea