'Pasta' Al Pacifico : 2 Ways! (Gluten Free/Low Carb option)
Prep time
Cook time
Total time
Serves: 2
Ingredients
Olive oil spray or 1 tsp olive oil
1 cup dry whole grain short pasta (whole wheat, brown rice, quinoa, etc. ) OR 2 medium zucchini (for gluten/grain free/low carb option)
6oz salmon filet
200g fresh or frozen (thawed) pre-cooked prawns
1 shallot, diced finely
1 clove garlic, minced
½ cup frozen peas
1 small lemon, cut in half
2 tablespoons jarred sun-dried tomatoes
1 tablespoon fresh dill or 1 teaspoon dried dill
salt and pepper, to taste
Instructions
Start by preparing your 'pasta' - if you choose the grain option, cook according to package instructions. If you choose the zucchini option, using a mandoline slicer, cut the zucchini into small strips. Heat water to boiling and blanch zucchini for 1 minute to soften, then drain and run under cold water. Set aside.
Heat a saucepan to medium high heat and spray with olive oil spray or add 1 teaspoon olive oil.
Add in shallot and garlic and cook until translucent.
Add in chopped sun-dried tomatoes and cook, stirring for one minute.
Add in salmon filet and squeeze over juice of ½ lemon. Reduce heat to medium and cook for 3-4 minutes.
Flip salmon and add in frozen peas, cover and cook for 2-3 more minutes until salmon begins to flake.
Break salmon into large chunks and add in thawed prawns. Stir ingredients to heat prawns for 2 more minutes.
Spinkle with dill and juice from remaining lemon half.
Season with salt and pepper.
Serve mixture hot over 'pasta' of choice.
(If you find the pasta is a little dry, drizzle some of the oil from the jarred sun-dried tomatoes over the pasta and toss to coat with the Pacifico mixture.)
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/pasta-al-pacifico-2-ways-gluten-freelow-carb-option-fave-five-friday-healthy-pasta-dishes/