![]() ![]() ½ cup fresh dill, chopped, plus more for garnish In Italian tradition, seafood pastas are not sprinkled with Parmesan, but if you want to start your own tradition, feel free to add some.ġ large red bell pepper, seeded and choppedĤ (5-inch) carrots, scrubbed and quartered lengthwise, then cut in 2-inch piecesġ pound large shrimp (fresh or frozen and thawed), peeled and deveinedĦ ounces refrigerated canned lump crab meat, drained (or 12 ounces king crab leg, flesh removed and torn) Instead of a heavy white sauce, you’ll add just enough cream to coat the pasta and veggies and carry the flavors through the dish. Succulent shrimp and crab tossed with a creamy, lemon-kissed sauce make this pasta a treat. Photography Terry Brennan, Food Styling Lara Miklasevics Lemony Seafood Linguine Nutrition info Spinach Tabouli (per serving): Calories: 340, Fat: 20g (Sat: 3g), Cholesterol: 0 mg, Sodium: 390 mg, Carb: 36g, Fiber: 7g, Sugar: 3g, Protein: 7g Lemony Seafood Linguine Serve at room temperature, or chill for up to 3 days.Add the spinach, cucumber, pepper, mint and chickpeas, and mix well.In a large bowl, combine the lemon juice, olive oil, salt and pepper, and stir to combine.This can be made a day ahead and refrigerated, tightly covered. When all the water is absorbed, take off the heat, fluff with a fork, and let cool. Cover, reduce the heat to low, and cook for 15 minutes. ![]() In a small pot, bring the water to a boil, then add the bulgur and salt and return to a boil.In this version, sweet, tender spinach takes the place of parsley for a bright green salad that can even serve as a light meal on its own-especially with the optional chickpeas.Ĥ cups (one 4-ounce package) baby spinach, packed, mincedġ medium cucumber, peeled, seeded, and choppedġ (15-ounce) can chickpeas, drained and rinsed Tabouli is a Middle Eastern salad made with whole-grain bulgur and usually a few handfuls of fresh parsley. ![]() Makes 6 Servings | Recipe by Robin Asbell from Real Food ![]()
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