Low Fat Squid Ink Pasta
Dive into the vibrant flavors of this Low Fat Squid Ink Pasta, a dish that's as striking in appearance as it is delicious. Perfect for seafood lovers, this recipe pairs jet-black squid ink pasta with succulent squid rings, juicy cherry tomatoes, and a fragrant garlic-infused olive oil sauce. The addition of zesty lemon, fresh parsley, and optional red chili flakes brings a refreshing yet subtly spicy edge. This light, low-fat meal comes together in under 30 minutes, making it an ideal choice for a quick yet gourmet dinner. Whether enhanced by a splash of white wine or veggie stock, the velvety sauce ties every element into a culinary masterpiece. Impress your guests or enjoy a sophisticated solo meal—serve with a squeeze of lemon and watch your plate transform into a feast for the senses.
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Recipe Information
Ingredients
- 250 grams Squid ink pasta
- 1 tablespoon Olive oil (extra virgin)
- 2 pieces Garlic cloves, minced
- 150 grams Cherry tomatoes, halved
- 150 grams Cooked squid rings
- 60 milliliters White wine (optional, or substitute with vegetable stock)
- 10 grams Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the squid ink pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the cooked squid rings to the skillet and stir to combine. If using, pour in the white wine or vegetable stock and let simmer for 2-3 minutes to create a light sauce.
Reduce the heat to low and stir in the reserved pasta water, red chili flakes (if desired), lemon zest, salt, and black pepper. Mix well to develop the flavors.
Toss the cooked squid ink pasta with the sauce in the skillet, ensuring the pasta is well-coated with the sauce. Allow to cook for another 1-2 minutes to meld the flavors.
Remove from heat and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 776 mg | 17% | |
*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.
