Shrimp, Lemon, And Spinach Whole-grain Pasta Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.
• 2 drain and set aside.
• 3 meanwhile, toss shrimp with 2 tablespoons olive oil, onion, garlic, 3/4 teaspoons salt, chile flakes, and cumin; marinate at room temperature 10 minutes.
• 4 preheat a medium frying pan over medium heat, then add shrimp and marinade.
• 5 cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
• 6 in a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.
• 7 season to taste with salt.
• 8 serve warm or at room temperature.