Low Fat Scialatielli Frutti di Mare
Dive into a taste of coastal Italy with this Low Fat Scialatielli Frutti di Mare, a vibrant seafood pasta dish that's bursting with flavor yet light on calories. Featuring tender scialatielli pasta entwined with a medley of fresh seafood—shrimp, mussels, clams, and squid—this recipe strikes the perfect balance between indulgence and health. Sautéed garlic, sweet cherry tomatoes, and a splash of dry white wine create a fragrant base, elevated by a hint of zesty lemon and a sprinkle of red pepper flakes for subtle heat. With only a tablespoon of olive oil and the use of low-sodium chicken broth, this dish is both heart-healthy and delicious. In just 40 minutes, you’ll have a restaurant-quality meal that’s perfect for impressing guests or enjoying a cozy weeknight dinner. Garnish with fresh parsley and serve with a side of crusty bread for soaking up every last drop of that irresistible sauce!
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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
Directions
Step 1
Bring a large pot of salted water to a boil. Add the scialatielli pasta and cook according to the package instructions until al dente.
Step 2
While the pasta is cooking, rinse and clean the seafood. Ensure that the mussels and clams are scrubbed and beards removed.
Step 3
In a large non-stick skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Step 4
Add the cherry tomatoes to the skillet and cook for about 2-3 minutes until they start to soften.
Step 5
Stir in the white wine and simmer for 2 minutes. Then add the chicken broth, mixing well.
Step 6
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.
Step 7
Season with salt, black pepper, and red pepper flakes. Toss in the lemon zest and juice, stirring to combine.
Step 8
Drain the scialatielli pasta and add it directly to the skillet with the seafood. Mix well to allow the pasta to absorb the flavors.
Step 9
Sprinkle with fresh parsley, give it one last toss, and serve immediately with an extra wedge of lemon if desired.
Nutrition Facts
| Serving size | (1299.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1837.0 |
| Total Fat 28.7g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 600mg | 0% |
| Sodium 4057.9mg | 0% |
| Total Carbohydrate 242.8g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 13.9g | |
| Protein 130.7g | 0% |
| Vitamin D 750IU | 0% |
| Calcium 450.0mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2398.7mg | 0% |
Source of Calories