7 OR LESS
Yogurt, mint, olives add zing to a salad

Associated Press

Greek-style pasta with shrimp is delightful summer eating with its distinctive yogurt, fresh mint and Kalamata olive flavors. Associated Press

The recipe is from "Everyday Food," the summer-oriented June issue of the handy magazine from the kitchens of Martha Stewart Living.

If your salad seems a little dry, the editors say, stir in a little more yogurt just before serving. They point out, too, that you can replace the shrimp with 12 ounces of thinly sliced boneless, skinless chicken breast.

A nice addition would be 1/2 cup of pungent olives, such as Kalamata.

Greek-Style Pasta With Shrimp

• 1 pound gemelli or other short pasta
• 2 tablespoons olive oil
• 1 pound peeled and deveined medium shrimp
• 2 garlic cloves, minced
• 1 1/4 cups plain, low-fat yogurt
• 1 tablespoon fresh lemon juice
• 1/2 cup loosely packed fresh mint, coarsely chopped

In a large pot of boiling salted water, cook pasta until al dente, according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.

Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.

Add pasta, yogurt, lemon juice and mint; season to taste with salt and pepper. Toss to combine.

Makes 6 servings.

Nutrition information per serving: 436 calories, 9.5 g fat, 25.5 g protein, 62 g carbohydrates, 3 g fiber.