Creamy Garlic Pasta with Shrimp & Vegetables

6  ounces		whole-wheat spaghetti
12  ounces		peeled and deveined raw shrimp
2  cups		asparagus, trimmed and thinly sliced
1/2  cup		large red bell pepper, thinly sliced
1  cup		fresh or frozen peas
3		cloves garlic,s chopped
1-1/4  teaspoons		kosher salt
1-1/2  cups		nonfat or low-fat plain yogurt
1/4  cup		chopped flat-leaf parsley
3  tablespoons		lemon juice
1  tablespoon		extra-virgin olive oil
1/2  teaspoon		freshly ground pepper
1/4  cup		toasted pine nuts

Tip: For nutritional information on all the ingredients in Creamy Garlic Pasta with Shrimp & Vegetables just click on each ingredient name. Then adjust the serving size for any Creamy Garlic Pasta with Shrimp & Vegetables ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
2.Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).