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Iain Bagwell Photo by: Iain Bagwell

Shrimp, Lemon, and Spinach Whole-grain Pasta Salad

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.

Sunset FEBRUARY 2007

  • Yield: Makes 8 to 10 servings as a side dish

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. 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. 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. 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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 27%
  • Protein: 23g
  • Fat: 12g
  • Saturated fat: 3g
  • Carbohydrate: 54g
  • Fiber: 10g
  • Sodium: 475mg
  • Cholesterol: 81mg
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Shrimp, Lemon, and Spinach Whole-grain Pasta Salad recipe

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