Iain Bagwell
Recipe from Sunset

We lightened up this pasta salad by replacing the usual mayonnaise dressing with Greek-style low-fat yogurt, which has been strained so that it's thick and rich-tasting. Prep and Cook Time: 35 minutes.

Ingredients

  • 12 ounces whole-grain rotini, rotelle, or fusilli pasta
  • 1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
  • 1/4 cup olive oil
  • 1 medium red onion, chopped
  • 3 large garlic cloves, minced
  • About 3/4 tsp. salt
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon ground cumin
  • 2 cups loosely packed baby spinach leaves
  • 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
  • 1 1/4 cups low-fat plain Greek-style 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

Preparation

  1. 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. Drain and set aside.
  2. 2. Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes, and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
  3. 3. 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. Serve warm or at room temperature.
  4. Note: Nutritional analysis is per serving.

February 2007

Nutritional Information

  • Calories: 405
  • Calories from fat: 27%
  • Protein: 23g
  • Fat: 12g
  • Saturated fat: 3g
  • Carbohydrate: 54g
  • Fiber: 10g
  • Sodium: 475mg
  • Cholesterol: 81mg