Recipes: Spaghetti with Seafood and Spinach

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june 98

Spaghetti with Seafood and Spinach

Fresh Vegetable Antipasto

(makes 4 servings)

1	8-ounce (240 g) red bell pepper
12	pencil-thin asparagus spears, about 4 ounces (20 g) total, woody ends removed
4	ounces (120 g) fresh mushrooms, cleaned
	olive oil cooking spray
3	small curls Paremesan cheese
2	tablespoons (30 ml0 balsamic vinegar
	freshly ground pepper
	fresh baasil for garnish (optional)

1.	Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.
2.	Place the asparagus and mushrooms on a foil-lined cookie sheet. Lightly coat with cooking spray and broil, turning often, until cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.
3.	Spray the venetables with cooking spray and drizzle with the vinegar. Grate pepper on top and garnish with fresh basil, if using.

Per serving:	33 calories (6% calories from fat), 2 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 5 mg sodium
Diabetic exchanges:	1 vegetable

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

1.	Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions.
2.	Meanwhile, in a small bowl, combine the olive oil, 1 tablespoons (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside.
3.	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.
4.	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)

Mixed Berries and Creame

(makes 4 servings)

4	cups (380 g) mixed berries -- strawberries, raspberries, and blueberries
1	tablespoon (15 ml) Kirsch (optional)
1/4	cup (150 g) fat-free, no sugar added frozen ice cream, softened

1.	Slice the strawberries and place in a serving bowl.
2.	Add the remaining berries and sprinkle with Kirsch, if using. Let stand for 10 minutes to allow juices to form.
3.	Divide the berries into 4 dessert dishes and top each with some of the softened ice creamm.

Per serving:	72 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 17 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic exchanges:	1 carbohydrate (1 fruit)

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