NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

6 oz Shrimp

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Olive oil

2 cloves Garlic

2 tbsp Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.

• 4

  While vegetables roast, cook the chickpea pasta in boiling salted water according to package directions, reserving 2 tablespoons of the pasta water before draining.

• 5

  Heat the remaining olive oil in a large skillet over medium heat and sauté the minced garlic and shrimp until the shrimp is pink and opaque.

• 6

  Lower the heat to low and stir in the Greek yogurt, nutritional yeast, lemon juice, and reserved pasta water to create a velvety sauce.

• 7

  Add the cooked pasta and roasted vegetables to the skillet, tossing everything together until well-coated and heated through.