Low Sodium Seafood Pasta
Dive into a guilt-free indulgence with this flavorful Low Sodium Seafood Pasta, a wholesome recipe that doesn't skimp on taste. Packed with tender sea scallops or shrimp, vibrant cherry tomatoes, earthy zucchini, and a bright pop of lemon, this dish is a perfect balance of fresh and savory. The whole wheat spaghetti provides a nutrient-rich base, while a light sauce of unsalted vegetable stock and olive oil ties it all together. With fresh garlic, parsley, and baby spinach lending aromatic depth, this pasta is both heart-healthy and satisfying. Ready in just 40 minutes, this low sodium recipe is an excellent choice for seafood lovers seeking a nutritious and delicious dinner option. Serve it straight from the skillet for a restaurant-quality meal that's homemade and wholesome.
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Ingredients
- 12 oz Whole wheat spaghetti
- 3 tbsp Olive oil
- 4 cloves Fresh garlic, minced
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, thinly sliced
- 1 Lemon, zested and juiced
- 0.25 cup Fresh parsley, chopped
- 2 cups Baby spinach
- 1 lb Sea scallops or shrimp, peeled and deveined
- 0.5 cup Unsalted vegetable stock
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Red pepper flakes (optional)
Directions
Step 1
Bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set the pasta aside.
Step 2
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Step 3
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Then add the zucchini slices and continue to cook for another 3 minutes.
Step 4
Add the lemon zest and juice to the skillet, stirring well. Add the baby spinach and cook until wilted, about 2 minutes.
Step 5
In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the scallops or shrimp, cooking each side for 2-3 minutes until opaque and cooked through.
Step 6
Transfer the seafood to the skillet with the vegetables. Reduce the heat to low and add the unsalted vegetable stock and reserved pasta water. Stir everything together, allowing the flavors to meld.
Step 7
Toss in the cooked pasta, turning to coat well with the sauce and vegetables. Season with freshly ground black pepper and red pepper flakes, if using.
Step 8
Remove from heat, sprinkle with fresh parsley, and serve immediately.
Nutrition Facts
| Serving size | (1570.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1457.7 |
| Total Fat 49.3g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 186.0mg | 0% |
| Sodium 3149.2mg | 0% |
| Total Carbohydrate 146.7g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 16.8g | |
| Protein 115.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.6mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 3760.5mg | 0% |
Source of Calories