Tofu noodles replace pasta, so you don't need to boil water. Plus, this comforting dish offers nearly one third of your day's calcium, via the yogurt and broccoli.

Ingredients

　　1/2 cup nonfat plain yogurt

　　1/4 cup reduced-fat sour cream

　　1/4 cup chopped fresh chives

　　1/4 cup chopped fresh tarragon

　　2 cloves garlic, finely chopped

　　2 teaspoons Dijon mustard

　　1 teaspoon olive oil

　　2 teaspoons sugar

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　2 medium lemons

　　1 pound cooked shrimp (any size)

　　2 cups broccoli florets, cut into 1/2-inch pieces

　　2 cups arugula

　　1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)

　　Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.

Nutrition Per Serving

　　4.9 g fat

　　1.8 g saturated

　　17 g carbohydrates

　　3.9 g fiber

　　28.8 g protein

　　#### Nutritional analysis provided by Self