6 oz. bow-tie pasta, uncooked
1/2 lb. fresh asparagus spears
1/2 c. plain low-fat yogurt
1/3 c. commercial reduced-calorie creamy Italian dressing
1 clove garlic, minced (optional)
2 lb. lg. fresh shrimp, peeled & deveined
12 cherry tomatoes, halved
1 med. cucumber, sliced
1 c. shredded carrot
2 green onions, chopped

(I added garlic salt instead of the minced garlic, some cayenne and any other seasoning you might prefer. I found the recipe too bland for my taste.)

Cook bow-tie pasta according to package directions, omitting salt and fat; drain. Rinse with cold water. Drain. Snap the tough ends of asparagus. Remove scales using a knife or vegetable peeler. Cut asparagus into 1 inch pieces. Cook, covered, in small amount of boiling water 2 minutes or until crisp-tender. Drain. Combine yogurt dressing and garlic, stir well. Combine pasta, asparagus and dressing mixture in a large bowl. Toss gently. Set aside.

Bring 1 1/2 quarts water to a boil; add shrimp and cook 3-5 minutes. Drain well; rinse with cold water and drain again. Add shrimp to pasta mixture. Stir in cherry tomatoes, cucumber, carrot and onions. Cover and chill thoroughly (overnight). 12 servings - 126 calories per 1 cup serving.

Note: I cooked shrimp with shells on in McCormicks Seafood seasoning. I also would omit the yogurt next time and just use the creamy Italian dressing, unless I was serious about the low calorie.