NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

2 oz Banza Pasta

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Spinach

2 cloves Garlic

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

• 1

  Begin by cooking the banza pasta according to the package instructions until al dente; drain and set aside.

• 2

  Pat the shrimp dry and season lightly with salt and pepper.

• 3

  In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds.

• 4

  Add the shrimp to the skillet and cook for about 2 minutes on each side until they turn pink and are just cooked through; remove shrimp and set aside.

• 5

  In the same skillet, add sliced red bell pepper, zucchini, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables begin to soften.

• 6

  Stir in the spinach and let it wilt for about 1 minute.

• 7

  Return the shrimp to the skillet, then reduce the heat to low and stir in the Greek yogurt to create a creamy sauce. Mix well to combine all flavors.

• 8

  Finally, add the cooked banza pasta to the skillet and toss everything together until evenly coated in the creamy garlic sauce.

• 9

  Adjust seasoning with salt and pepper as needed and serve warm.