Not all pasta calls for tomato sauce. Here, we toss whole-wheat angel hair pasta, combined with lemon, garlic and dry white wine, with fresh shrimp, scallops and salmon. Tip: Buy scallops that are “dry packed,” not packed in liquid. “Day-boat scallops,” sold the same day they’re caught, are worth searching for.
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8 ounces whole wheat angel hair pasta
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
2 garlic cloves, minced
3 tablespoons chopped, fresh flat-leaf parsley
1/4 pound medium shrimp, shelled and deveined
1/2 pound scallops, sliced into 1/3-inch coins
1/4 pound skinless salmon fillet, cut into 4 strips
1/4 cup dry white wine
4 ounces baby spinach
- Cook the pasta al dente, following package directions. Meanwhile, in a small bowl, combine the oil, lemon juice and zest, garlic and parsley. Set aside.
- As the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops and salmon. Cook, turning once, for about 2 minutes, until the shrimp are pink, and the scallops and fish are opaque, and firm to the touch. Add the wine, and boil over high heat for another minute. Set aside.
- Drain the pasta, and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta. Serve immediately.
Makes 4 servings
Calories: 380 (17% calories from fat)
Total fat: 8g (1g saturated fat)
Dietary fiber: 8g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)