Creamy Garlic Shrimp Pasta

I’m obviously not very good at sticking to our healthy meal plan. But on Monday when deciding what to make for dinner I actually decided to make something that was healthy! Although pasta is not usually considered healthy, I figure since I wasn’t loading it with butter and was topping it with lots of vegetables that it was at least a little better than the other pasta alternatives.

And of course, since I don’t eat shrimp I had a vegetarian meal for the day, but the shrimp could easily be substituted for chicken or you could enjoy the pasta veggie style like I did.

1 TBS chopped garlic

2 TBS fresh parsley

1 1/2 tsp lemon juice

1 1/2 tsp olive oil

1/4 tsp pepper

1/2 tsp garlic salt

1 cup plain yogurt, lowfat

½ red pepper, cut into inch long slices

1 squash, sliced

1 ½ cup asparagus, chopped into about 1 inch pieces

about 20 small shrimp

4 oz spaghetti noodles


1. Bring a pot of water to boil.
2. Add spaghetti noodles and cook according to package directions, (about 8-10 minutes)
3. Four minutes before noodles would be done, add shrimp, asparagus, bell pepper and squash.
4. Cook until pasta is tender and veggies are crisp tender.
5. Drain.

6. Mash garlic and salt together in a medium sized bowl.
7. Add yogurt, parsley, lemon juice, oil, pepper and garlic salt.
8. Mix well.
9. Combine the pasta mixture with the sauce and toss to coat.

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