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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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July 12, 2010

New Recipe Page & Creamy Garlic Pasta with Shrimp and Veggies

I wanted to let you all know that I've updated my 'recipe' page (click above, under the photo) to be more user friendly.  I have all the recipes listed by name for you to click on which will take you to the recipe page with that particular recipe.  Enjoy!

Oh, and if you received a couple of random recipes from me earlier today, sent to your blog reader or your RSS feed, it was due to 'operater error'.  I'm such a dork sometimes!

Here's a new pasta recipe that is super light for summer.  I like the fact that yogurt is used in this recipe to make it creamy.  I also modified the recipe from the original to add a bit more flavor.  I hope you like it!

Creamy Garlic Pasta with Shrimp & Veggies for Two

Photo by Eating Well

2 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

3 ounces whole-wheat spaghetti
6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1/2 bunch asparagus, trimmed and thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 cup fresh or frozen peas
3 small or 1-2 large cloves garlic, chopped
1/2 teaspoon kosher salt
3/4 cup nonfat or low-fat plain yogurt
2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
2 tablespoons toasted pine nuts (see Tip; optional)

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.

Per serving: 387 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; 708 mg sodium; 890 mg potassium.

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