Creamy Garlic Pasta with Shrimp & Vegetables

• 6 - ounces whole-wheat spaghetti
• 12 - ounces peeled and deveined raw shrimp
• 1 - bunch asparagus
• 1 - large red bell pepper
• 1 - cup fresh or frozen peas
• 3 - cloves garlic
• 1 1/4 - teaspoons kosher salt
• 1 1/2 - cups nonfat or low-fat plain yogurt
• 1/4 - cup chopped flat-leaf parsley
• 3 - tablespoons lemon juice
• 1 - tablespoon extra-virgin olive oil
• 1/2 - teaspoon freshly ground pepper
• 1/4 - cup toasted pine nuts

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. Serve sprinkled with pine nuts (if using).