I enjoyed this fresh, light summer variation of a pasta meal for the first time at my friend Tammy’s house. She is a great cook and loves healthy meals. So this recipe had to be with whole wheat pasta which is a great combination with the other ingredients such as spinach, lemon, shrimps and olive oil.
- 375 g whole wheat fettuccine (or spaghetti)
- juice and rind of one lemon
- 2 tbsp. chopped parsley
- 300-400g shrimps and/or scallops
- 2 tbsp. olive oil
- 2 shallots, minced
- 1 bunch of spinach, washed, stems cut off
- more olive oil
- fresh pepper
- grated Parmesan cheese
- julienne-d lemon rind
While cooking the pasta start the pasta sauce in small sauce pan. Heat olive oil and saute the shallots. Add the shrimps, the parsley, the lemon juice and the rind as well as 2 tbsp. of the water from the pasta. Drain the pasta once it is al dente and return it to the pot. Add the spinach and stir until the spinach leaves start to wither. Then pour the pasta sauce over top, add Parmesan and more olive oil, season with fresh ground pepper and mix everything together.
Sprinkle with some more Parmesan and julienne-d lemon rind for an attractive presentation.
Filed under pasta, summer
In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!
If you do not like zucchini squash replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.
- 300g Penne Rigate
- 2 big carrots, cut into cubes
- 2 zucchini squash, cut into 0.5″ slices
- 2 cups grated cheese
- 1 cup whipped cream
- 2 eggs
- salt, pepper, nutmeg
- parsley, minced.
Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain. Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.