Lemon, Fresh Seafood and Spinach Pasta

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Lemon, Fresh Seafood and Spinach Pasta

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Drain the pasta, and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta. Serve immediately.

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