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Pasta with seafood

Pasta with Seafood

Pasta with seafood — unforgettably delicious and simple! This is a dish in its own right, not a side for something else. It's the perfect main course for any day or occasion — for a fasting day, a weeknight, or a holiday menu. Serve it hot, with any sauce you like, homemade or store-bought. A dry white wine pairs beautifully with it.

wella

Recipe author

Composition / ingredients

Servings:

Pasta

100

Seafood mix

200

Leek

Bell pepper

Zucchini

Garlic

Parmesan

Salt

Dried spices

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 39 % 18 g

Carbohydrates 37 % 17 g

270 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 45 min

Step 1:

Before you start on the seafood, put a pot of water on to boil (the amount per the package directions) and get ready to cook your pasta.
Step 2:

Take the seafood out of the freezer — in our case it was a seafood mix with a little of everything. Let it thaw, but naturally, not in water. Ideally it should be fully thawed by the time the pasta goes in.
Step 3:

Water boiling? Salt it (per the package directions), add a drop of olive oil, season it with Italian herbs or other spices if you have them, and drop in the pasta.
Step 4:

Meanwhile, set a skillet on a second burner. Pour in the oil and turn the heat to low. While it warms, cut the leek however you like.
Step 5:

Cut the bell pepper into thin strips.
Step 6:

Cut the zucchini into strips the same way.
Step 7:

Once the oil is hot, add the seafood, the leek and pepper, and the garlic cut into slivers. Fry, turning everything now and then. This takes about 10 minutes, no more.
Step 8:

Meanwhile, grate the Parmesan on the fine side of a grater.
Step 9:

Drain the cooked pasta, then add the contents of the skillet and the cheese. Work quickly, tossing everything together. Drizzle a little olive oil right in and toss again.

A few more tips: cook the pasta per the package directions, but it should be made from durum wheat. Before frying, squeeze out any excess water if you thawed the seafood. Don't fry the seafood too long, or it will turn rubbery. If you're missing any of the vegetables called for, swap in others, keeping the proportions. You can add cream at the end and let everything simmer briefly, but add the cheese only at the very end. Don't make seafood pasta ahead — it's best made for a single meal. You can top the finished dish with more grated cheese or fresh herbs, and add hot chili pepper to taste while cooking.