Make a garlic toss, a summer meal with Middle Eastern-inspired yogurt sauce pasta, peas, shrimp asparagus, and fresh red bell pepper. Serve with: Cucumber and tomato slices sliced ​​with lemon juice and olive oil

Image Source - Google | Image by - guidingstars

Material

  • Material checklist
  • Whole wheat spaghetti, 6 oz.
  • 12 ounces peeled and sliced ​​shrimp (see), 1-inch shredded
  • 1 bunch asparagus, pruned and thinly sliced
  • 1 large red bell pepper, chopped
  • 1 cup fresh or frozen pulses
  • 3 cloves garlic, minced
  • 1-2 teaspoons kosher salt
  • 1-2 cups nonfat or low-fat plain yogurt
  • 1-2 cups cut flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1-2 teaspoons fresh ground pepper
  • 1/4 cup toasted pine nuts (optional)

Instructions

Step 1
Boil water in a large pot. Add the spaghetti and cook for 2 minutes less than the directions on the package. Add the shrimp, asparagus, bell peppers, and peas, and cook the shrimp until the pasta is smooth. Cook for an additional 2 to 4 minutes and drain well.

Step 2
Mix the garlic and salt in a large bowl until homogeneous. Add oil, yogurt, lemon juice, parsley, and pepper. Add the pasta ingredients and toss them. Sprinkle with pine nuts (if used).

Tips
Both wild-caught and farmed shrimp can damage the surrounding ecosystem if not handled properly. Seek certification from reputable agencies such as Wild American Shrimp or Marine Stewardship Council f If you can't find certified shrimp, choose North American wild shrimp that can be sustainable.

To toast the pine nuts, place them in a small dry pan and cook over medium-low heat, stirring until fragrant, 2 to 4 minutes.