3 ounces whole-wheat spaghetti
6 ounces peeled and deveined raw shrimp cut into 1-inch pieces
1/2 bunch asparagus, trimmed and thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 cup fresh or frozen peas
2 small or 1 large clove garlic, chopped
1/2 teaspoon plus 1/8 teaspoon kosher salt
3/4 cup fage yogurt
2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, 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.