Creamy Garlic Pasta With Shrimp And Vegetables

• 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

1. Bring a Dutch oven of water to a boil.
2. Add spaghetti and cook 2 minutes less than package directions.
3. 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.
4. Mash garlic and salt in a large bowl until a paste forms.
5. Whisk in yogurt, parsley, lemon juice, oil, and pepper.
6. Add the pasta mixture and toss to coat; taste and adjust seasoning.
7. Serve sprinkled with pine nuts.
8. Serve with grilled slices of eggplant.

whole wheat spaghetti, shrimp, red bell pepper, fresh peas, garlic, kosher salt, nonfat plain yogurt, flat leaf parsley, lemon juice, extra virgin olive oil, fresh ground pepper, nuts

Taken from www.food.com/recipe/creamy-garlic-pasta-with-shrimp-and-vegetables-510164 (may not work)