Spaghetti with Seafood and Spinach
(makes 4 servings)
8 ounces (240 g) dry spaghetti
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons (10 ml) grated lemon zest
2 cloves garlic, minced
3 tablespoons (11 g) chopped flat-leaf parsley leaves
4 ounces (120 g) medium shrimp, shelled and deveined
1/2 pound (240 g) fresh bay scallops
4 ounces (120 g) skinless salmon fillet, cut into 4 strips
2 tablespoons (30 ml) dry white wine or additional lemon juice
2 cups packed baby spinach leaves, about 1/2 pound (240 g), stems removed
Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions.
Meanwhile, in a small bowl, combine the olive oil, 1 tablespoons (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside.
While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops, and salmon. Cook, turning once, for about 2 minutes. Add the wine and boil for another minute. Set aside.
Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.
Per serving: 381 calories (17% calories from fat), 30 g protein, 7 g total fat (1.2 g saturated fat), 47 g carbohydrate, 3 g dietary fiber, 77 mg cholsterol, 197 mg sodium
Diabetic exchanges: 3 lean meat, 3 carbohydrate (3 bread/starch)