Spaghetti with Seafood and Spinach
(makes 4 servings)
| 8 | ounces (240 g) dry spaghetti |
| 1 | tablespoon (15 ml) olive oil |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 2 | teaspoons (10 ml) grated lemon zest |
| 3 | tablespoons (11 g) chopped flat-leaf parsley leaves |
| 4 | ounces (120 g) medium shrimp, shelled and deveined |
| 1/2 | pound (240 g) fresh bay scallops |
| 4 | ounces (120 g) skinless salmon fillet, cut into 4 strips |
| 2 | tablespoons (30 ml) dry white wine or additional lemon juice |
| 2 | cups packed baby spinach leaves, about 1/2 pound (240 g), stems removed |
- Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions.
- Meanwhile, in a small bowl, combine the olive oil, 1 tablespoons (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside.
- While 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. Add the wine and boil for another minute. Set aside.
- Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.
| Per serving: | 381 calories (17% calories from fat), 30 g protein, 7 g total fat (1.2 g saturated fat), 47 g carbohydrate, 3 g dietary fiber, 77 mg cholsterol, 197 mg sodium |
| Diabetic exchanges: | 3 lean meat, 3 carbohydrate (3 bread/starch) |
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