Wednesday, October 5, 2016

Pasta Salad with Shrimp

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.
Heart healthy

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