Shrimp, Lemon, and Spinach Whole-grain Pasta Salad

Shrimp, Lemon, and Spinach Whole-grain Pasta Salad
Photo by Iain Bagwell

Ingredients

  • ¼ cup olive oil
  • 1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
  • 3 large garlic cloves, minced
  • 2 ½ tablespoons fresh lemon juice
  • About ¾ tsp. salt
  • 1 medium red onion, chopped
  • 3 large garlic cloves, minced
  • + 21 more ingredients
    • About ¾ tsp. salt
    • 12 ounces whole-grain rotini, rotelle, or fusilli pasta
    • ¼ teaspoon ground cumin
    • 1 ¼ cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)
    • ¼ teaspoon ground cumin
    • 1/3 cup chopped fresh mint leaves
    • 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
    • 1 ¼ cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)
    • 12 ounces whole-grain rotini, rotelle, or fusilli pasta
    • 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
    • 2 ½ tablespoons fresh lemon juice
    • 1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
    • 1 medium red onion, chopped
    • 1/3 cup chopped fresh mint leaves
    • 2 cups loosely packed baby spinach leaves
    • 2 teaspoons finely grated lemon zest
    • ¼ cup olive oil
    • 2 teaspoons finely grated lemon zest
    • 2 cups loosely packed baby spinach leaves
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes

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 minute...

View full recipe at My Recipes

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