Low Fat Scialatielli Frutti di Mare
Elevate your seafood pasta game with this irresistible Low Fat Scialatielli Frutti di Mare recipe, a vibrant dish that balances indulgence with a lighter approach. Featuring scialatielli pasta—a thick, traditional Italian variety—paired with a medley of succulent shrimp, mussels, clams, and squid, this dish bursts with ocean-fresh flavor. Sautéed in olive oil with fragrant garlic, sweet cherry tomatoes, and a splash of dry white wine, the sauce develops a rich yet delicate profile, enhanced by the brightness of lemon zest and juice. Finished with a sprinkle of chopped parsley, this recipe is perfect for a healthy yet luxurious dinner option that’s ready in just 40 minutes. Whether you're a seafood lover or looking to impress guests, this dish delivers Mediterranean magic in every bite. Keywords: low-fat seafood pasta, scialatielli recipe, frutti di mare, Mediterranean dinner, healthy Italian pasta.
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Recipe Information
Ingredients
- 300 grams Scialatielli pasta
- 500 grams Mixed seafood (shrimp, mussels, clams, squid)
- 1 tablespoon Olive oil
- 3 units Garlic cloves, minced
- 200 grams Cherry tomatoes, halved
- 100 milliliters Dry white wine
- 100 milliliters Chicken broth (low sodium)
- 2 tablespoons Fresh parsley, chopped
- 1 unit Lemon, zested and juiced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Add the scialatielli pasta and cook according to the package instructions until al dente.
While the pasta is cooking, rinse and clean the seafood. Ensure that the mussels and clams are scrubbed and beards removed.
In a large non-stick skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for about 2-3 minutes until they start to soften.
Stir in the white wine and simmer for 2 minutes. Then add the chicken broth, mixing well.
Add the mixed seafood to the skillet, cover with a lid, and cook for 5-7 minutes or until all the mussels and clams have opened.
Season with salt, black pepper, and red pepper flakes. Toss in the lemon zest and juice, stirring to combine.
Drain the scialatielli pasta and add it directly to the skillet with the seafood. Mix well to allow the pasta to absorb the flavors.
Sprinkle with fresh parsley, give it one last toss, and serve immediately with an extra wedge of lemon if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.9 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
