I always feel like I’m getting away with something when I make a dish that tastes like it should have a bazillion calories, but there’s no butter, cream, cheese, or bacon to be found in the ingredient list. I spotted this creamy garlic pasta recipe in the June issue of Eating Well, and it’s both tasty and quick to make (less quick if you’re deveining the shrimp yourself), a great combination for a weeknight dinner. The yogurt adds a nice tang to the creamy, garlicky sauce, and loads of veggies make it a fresh-tasting, nutritious dish. I’d describe it as a cross between fettuccine alfredo and pasta primavera, with shrimp (always a welcome addition, in my book) thrown in for good measure.
adapted from Eating Well, June 2010
recipe yields 4 servings
6 ounces gluten free spaghetti
1 lb. raw shrimp, peeled and deveined
1 bunch asparagus, trimmed and sliced thinly
1 red bell pepper, sliced thinly
1 cup fresh or frozen peas
3 cloves garlic, grated
1 1/2 tsp. kosher salt, plus more for pasta water
1/2 tsp. freshly ground pepper
1 1/2 cups plain yogurt
1/4 cup chopped flat-leaf parsley
3 Tbsp. freshly squeezed lemon juice (1-2 lemons)
1 Tbsp. extra virgin olive oil
1/4 cup toasted pine nuts (optional)
1. Bring a large pot of water to a boil. Liberally salt the water and add spaghetti. Cook until the pasta has about 3 minutes until it’s al dente, and add shrimp, asparagus, bell pepper, and peas. Cook until the pasta is al dente and the shrimp are cooked through, about 2-4 minutes more. Drain.
2. In a large bowl, whisk together grated garlic, salt, pepper, yogurt, parsley, lemon juice, and olive oil. Add the pasta mixture and toss until pasta and vegetables are thoroughly coated. Serve with pine nuts on top, if using.