Creamy Garlic Pasta with Shrimp Vegetables for Two

Ingredients

• 3 ounces whole-wheat spaghetti
• 6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
• 1/2 bunch asparagus, trimmed and thinly sliced
• ½ large red bell pepper, thinly sliced
• ½ cup fresh or frozen peas
• 2 small or 1 large clove garlic, chopped
• 1/2 teaspoon plus 1/8 teaspoon kosher salt
• ¾ cup nonfat or low-fat plain yogurt
• 2 tablespoons chopped flat-leaf parsley
• 1 ½ tablespoons lemon juice
• 1 ½ teaspoons extra-virgin olive oil
• ¼ teaspoon freshly ground pepper
• 2 tablespoons toasted pine nuts (see Tip; optional)

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