There's no doubt about it, I love my pasta! Coming from an Italian family, I was pretty much raised on it. As I've become more health conscious I don't eat as much as I used to, but every once in awhile its a great dinner treat! I look for ways to lighten up a heavier recipe. Here's one with a skinnier alfredo sauce using greek yogurt. You won't notice the removal of heavy cream. Enjoy!
1 tablespoon olive oil
1 8oz box of whole grain or whole wheat pasta (I use rotini pasta from Trader Joes, but you can substitute spaghetti or fettuccine, too)
2 cups of shrimp, uncooked and thawed
1 cup frozen peas
2 handfuls of fresh spinach leaves
3/4 cup greek yogurt, plain
1/2 cup shredded parmesan cheese
1 tablespoon butter
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tsp salt
1 tsp pepper
1 tsp ground nutmeg
shredded parmesan cheese for topping (optional)
Boil water in a large saucepan, salt water and cook pasta according to package directions. Reserve 1/2 cup of water for sauce.
In a small saucepan, melt butter over medium heat. Add garlic and cook for one minute until garlic is fragrant. Stir in reserved pasta water and remove from heat.
Whisk in yogurt, parmesan, parsley, salt, pepper and nutmeg.
In a large skillet, heat olive oil over medium heat. Add shrimp and cook until they turn a slight pink - about 3 to 4 minutes. Add frozen peas and cook for 2 more minutes. Add cooked pasta and spinach, and stir to combine. Remove from heat.
Pour sauce over shrimp pasta and stir to combine. Serve immediately. Top with additional parmesan cheese.