Instead of using mayonnaise this salad uses Greek-style low-fat yogurt, which has been strained; that's thick & rich-tasting. Found on Sunset Magazine, 02/2007 edition. We are going to experiment with this on the menu - keep your fingers crossed!
My Private Note
Units: US | Metric
- 12 ounces whole wheat rotini or 12 ounces rotelle pasta or 12 ounces fusilli
- 1 lb peeled deveined shrimp, tails removed (30 to 35)
- 1/4 cup olive oil
- 1 medium red onion, chopped
- 3 large garlic cloves, minced
- 3/4 teaspoon salt (taste and season slowly)
- 1/2 teaspoon red chili pepper flakes
- 1/4 teaspoon ground cumin
- 2 cups loosely packed baby spinach leaves
- 1 (15 ounce) can chickpeas, drained and rinsed (garbanzos)
- 1 1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
- 1/3 cup chopped fresh mint leaves
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
- 2Drain and set aside.
- 3Meanwhile, toss shrimp with 2 tablespoons olive oil, onion, garlic, 3/4 teaspoons salt, chile flakes, and cumin; marinate at room temperature 10 minutes.
- 4Preheat a medium frying pan over medium heat, then add shrimp and marinade.
- 5Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
- 6In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.
- 7Season to taste with salt.
- 8Serve warm or at room temperature.
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Nutritional Facts for Shrimp, Lemon, and Spinach Whole-Grain Pasta Salad
Serving Size: 1 (182 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 364.7
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.6 g
- Cholesterol 112.7 mg
- Sodium 543.4 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 6.4 g
- Sugars 3.5 g
- Protein 23.3 g