'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
  1. 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.
  2. Heat a saucepan to medium high heat and spray with olive oil spray or add 1 teaspoon olive oil.
  3. Add in shallot and garlic and cook until translucent.
  4. Add in chopped sun-dried tomatoes and cook, stirring for one minute.
  5. Add in salmon filet and squeeze over juice of ½ lemon. Reduce heat to medium and cook for 3-4 minutes.
  6. Flip salmon and add in frozen peas, cover and cook for 2-3 more minutes until salmon begins to flake.
  7. Break salmon into large chunks and add in thawed prawns. Stir ingredients to heat prawns for 2 more minutes.
  8. Spinkle with dill and juice from remaining lemon half.
  9. Season with salt and pepper.
  10. Serve mixture hot over 'pasta' of choice.
  11. (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/