Low Fat Seafood Pasta
Dive into the light and flavorful world of this Low Fat Seafood Pasta, a nutritious twist on a classic comfort dish! Featuring whole wheat spaghetti as the wholesome base, this recipe is packed with succulent shrimp, tender pieces of lean white fish, and briny clams cooked to perfection. Flavored with zesty lemon juice, aromatic garlic, and a touch of red pepper flakes for subtle heat, this dish is complemented by vibrant cherry tomatoes and fresh spinach for added color and nutrition. A low-sodium broth ties it all together, making it both heart-healthy and indulgent. Ready in just 40 minutes, this seafood pasta is perfect for a quick yet elegant dinner. Sprinkle on some fresh parsley before serving and pair it with a crisp salad or crusty bread for a complete meal. Ideal for those seeking a low-fat, high-protein dish without sacrificing flavor!
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Recipe Information
Ingredients
- 300 g whole wheat spaghetti
- 1 tbsp olive oil
- 200 g medium shrimp, peeled and deveined
- 150 g lean white fish fillet (such as cod or haddock), cut into 1-inch pieces
- 200 g clams, scrubbed and rinsed
- 3 cloves garlic, minced
- 1 cup low sodium chicken or vegetable broth
- 2 tbsp fresh lemon juice
- 200 g cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 100 g spinach leaves
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente. Drain and set aside.
In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the shrimp, fish fillet pieces, and clams to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp start to turn pink and the fish begins to cook.
Pour in the low sodium broth and lemon juice, and bring it to a simmer.
Add the halved cherry tomatoes and red pepper flakes to the skillet, cook for 2-3 minutes until the tomatoes start to soften.
Season with salt and black pepper to taste.
Gently stir in the drained pasta and spinach leaves, tossing everything together until well combined and the spinach has wilted.
Remove from heat, sprinkle with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 9.5 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 17.8 mcg | 89% | |
| Calcium | 519 mg | 40% | |
| Iron | 66.0 mg | 367% | |
| Potassium | 4042 mg | 86% | |
*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.
