1 box bowtie pasta (farfalle)
1 head broccoli, cut into bite-size pieces
1 pound shrimp, peeled
1 cup low fat sour cream
3/4 cup low fat yogurt
1/4 cup mayonnaise
2 lemons, zested and juiced
2 limes, zested and juiced
1 bunch scallions, chopped
salt and pepper to taste
In a large pot, bring at least 6 quarts of water to boil, add pasta and boil for 5 minutes. Stir in
shrimp and continue boiling for 3 minutes—the shrimp will turn pink. Stir in broccoli and continue
cooking for another 2 minutes. Drain everything in a colander, stirring lightly to cool. Rinsing the
mixture would wash some nutritional value down the drain.
Mix together sour cream, yogurt and mayonnaise. Whisk in juices until thouroughly combined.
Stir in scallions and zest. Taste for seasoning. Place pasta mixture in a large bowl and stir in half the
dressing, mixing lightly until everything is coated. Refrigerate until serving. Just before serving,
mix in the rest of the dressing. May be served over salad greens or baby spinach.
Dressing variation—instead of scallions, mix in 1/4—1/2 cup chopped fresh herbs—dill, tarragon
or basil are all tasty options. Vegan option—omit shrimp, sour cream, yogurt and mayonnaise.
Add 1/3 cup olive oil and some toasted pine nuts or walnuts.