Shrimp and artichoke pasta

Dietitian's tip:

This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.

Ingredients

1. 4 ounces whole-wheat bow tie or other pasta
2. 2 teaspoons olive oil
3. 1 clove garlic, finely minced
4. 8 ounces raw shrimp, peeled and deveined
5. 1 cup frozen peas
6. 8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
7. 1/2 cup thinly sliced green onions
8. 3 tablespoons lemon juice
9. 1/2 teaspoon ground black pepper

Directions

Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.

In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.

Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.