Low Fat Seafood Spaghetti

Dive into the fresh, vibrant flavors of Low Fat Seafood Spaghetti, a wholesome twist on a classic Italian favorite. This recipe combines tender shrimp and scallops with nutrient-packed baby spinach and sweet cherry tomatoes, all tossed in a light, zesty sauce made with garlic, lemon juice, and a touch of extra virgin olive oil. Featuring whole wheat spaghetti, this dish is not only low in fat but also high in fiber, making it a heart-healthy option without sacrificing flavor. Seasoned with oregano, red pepper flakes, and a sprinkle of parsley, this quick and easy meal comes together in just 35 minutes, perfect for busy weeknights or an impressive dinner that won’t derail your health goals. Serve it warm, and enjoy every bite of this light yet satisfying seafood pasta experience!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole wheat spaghetti
• 8 ounces large shrimp, peeled and deveined
• 8 ounces scallops
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 4 cups baby spinach
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon zest of lemon
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parsley, chopped

Directions

Step 1

Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the shrimp and scallops to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 3-4 minutes until the seafood is opaque and cooked through. Remove the shrimp and scallops from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cherry tomatoes and cook for about 3 minutes, until they start to soften.

Step 5

Stir in the baby spinach and cook for an additional 2 minutes until the spinach is wilted.

Step 6

Return the cooked shrimp and scallops to the skillet. Add the lemon juice, lemon zest, and dried oregano. Toss everything together to incorporate the flavors.

Step 7

Add the cooked spaghetti to the skillet and gently toss to combine, ensuring the pasta is well-coated with the sauce and ingredients.

Step 8

Adjust seasoning to taste with additional salt and black pepper if needed.

Step 9

Sprinkle with chopped parsley before serving.

Step 10

Serve warm and enjoy your low fat seafood spaghetti.

Nutrition Facts

Serving size	(1352.3g)

Amount per serving	% Daily Value*
Calories	1223.7

Total Fat 33.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 496.7mg	0%
Sodium 2266.9mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 25.6g	0%
Total Sugars 13.0g
Protein 115.7g	0%

Vitamin D 0IU	0%
Calcium 554.3mg	0%
Iron 15.6mg	0%
Potassium 3120.5mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 36.2%

Carbs: 40.1%