NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1.5 cups Broccoli florets

1 oz Chickpea penne pasta

0.25 cup Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving a small amount of pasta water before draining.

• 2

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they reach a vibrant green color.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 4

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

• 5

  Reduce the heat to low and stir in the Greek yogurt, parmesan cheese, and lemon juice, adding a splash of pasta water to reach a creamy consistency.

• 6

  Fold in the cooked pasta and steamed broccoli, tossing gently to ensure every piece is coated in the rich sauce.

• 7

  Garnish the dish with freshly chopped parsley and serve immediately.