NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chickpea pasta

0.25 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Baby spinach

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

• 3

  Add the shrimp to the skillet, seasoning with half of the sea salt and black pepper, and cook for 2-3 minutes per side until they are pink and opaque.

• 4

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, lemon zest, and the remaining sea salt and black pepper until the mixture is smooth.

• 5

  Drain the cooked pasta, reserving 2 tablespoons of the starchy pasta water, then add the pasta and baby spinach to the skillet with the shrimp.

• 6

  Turn off the heat and stir in the yogurt mixture and the reserved pasta water, tossing everything together until the spinach is wilted and the sauce is creamy.

• 7

  Garnish the dish with fresh chopped parsley and serve immediately.