Shrimply irresistible. Enjoy this delicious shrimp and pasta salad that's chock full of great flavors. The best part is that it's low in fat and calories so you won't put a dent in your diet.
12 ounces whole-wheat rotini or rotelle pasta or fusilli
1 pound peeled deveined shrimp, tails removed (30 to 35)
1/4 cup olive oil
1 medium red onion, chopped
3 large garlic cloves, minced
3/4 teaspoon salt (taste and season slowly)
1/2 teaspoon red chili pepper flakes
1/4 teaspoon ground cumin
2 cups loosely packed baby spinach leaves
1 (15 ounce) can chickpeas, drained and rinsed (garbanzos)
1-1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2-1/2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 . Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
2 . Drain and set aside. Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin; marinate at room temperature for 10 minutes.
3 . Preheat a medium frying pan over medium heat, and then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
4 . In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt.
5 . Serve warm or at room temperature.