Low Fat Squid Ink Pasta
Elevate your pasta night with this captivating Low Fat Squid Ink Pasta recipe that strikes the perfect balance between indulgence and healthy eating. Featuring dramatic black squid ink pasta, this dish is packed with flavor thanks to vibrant cherry tomatoes, tender cooked squid rings, and a light, aromatic sauce made with extra virgin olive oil, garlic, and a touch of white wine or vegetable stock. A sprinkle of red chili flakes and lemon zest adds a subtle heat and zesty brightness, while fresh parsley ties everything together for a refreshing finish. Ready in just 30 minutes, this low-fat seafood pasta not only looks stunning on the plate but also delivers a gourmet dining experience that’s easy to pull off at home. A must-try for pasta lovers seeking something unique and nutrient-conscious!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove from heat and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
| Serving size | (648.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 697.3 |
| Total Fat 19.0g | 0% |
| Saturated Fat 3.3g | 0% |
| Cholesterol 424.4mg | 0% |
| Sodium 2899.0mg | 0% |
| Total Carbohydrate 79.7g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 5.9g | |
| Protein 42.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.2mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 974.1mg | 0% |
Source of Calories