Bring a large pot of water to a boil. Add spaghetti and cook two minutes less than package directions. Add fish, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
Tips: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
|Time:||30 Minutes Cooking Time|
Source: By Eating Well
By LRP from LWL, MA
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