Nutrition balance score
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Ingredients
0 servings
8 ouncesBronze Cut Italian Tofette Pasta
1 poundasparagus
ends trimmed and cut into 1” pieces
1avocado
medium, ripe, halved and peeled with pit removed
2cloves garlic
peeled
¼ cupnonfat plain greek yogurt
¼ cupfresh parsley
¼ cupfresh basil
3 tablespoonslemon juice
1 teaspoonsalt
½ teaspoonpepper
1 tablespoonExtra Virgin Olive Oil
2 cupsfresh spinach
1 cupfrozen peas
1 poundcooked shrimp
½ cupgreen onions
sliced
½ cupShredded Parmesan Cheese
1 bottleLemon Italian Soda
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Add the pasta.
Step 3
About 3 minutes before the pasta is due to finish cooking to al dente, according to package , add the asparagus and cook for the additional 3 minutes. Reserve 1 cup of pasta water, then drain the pasta and asparagus; set aside.
Step 4
In a food processor, process the avocado, garlic, yogurt, parsley, basil, lemon juice, salt and pepper until smooth.
Step 5
In a large skillet, heat the olive oil over medium heat and add the spinach, peas and shrimp.
Step 6
Cook until the spinach is wilted, then add the cooked pasta and asparagus; remove from heat.
Step 7
Add the avocado sauce and toss gently to combine.
Step 8
Add a bit of reserved pasta water as needed if the pasta is too thick.
Step 9
Stir in the green onions.
Step 10
Top with Parmesan cheese and serve with the Italian soda.
Step 11
Refrigerate leftovers.
