We had some Italian days last week: pizza, pasta, etc. I’ll try to kepp up with posting the recipes. Usually it takes some effort to get my pasta machine out of the cupboard, but once out in the open, we just roll… 🙂
I recently discovered some interesting twists to my pasta dishes: I stumbled upon organic, dried spinach, beets and tomato powder in one of my favorite stores. Add a teaspoon of these lively colors to two servings of pasta, and there you go: home-made, gluten free, whole grain noodles in soft colors!
This dish is truly like an Italian recipe: it tastes great because of the quality and freshness of the ingredients, no cunning tricks involved. Proof positive that great pasta exists even beyond the limits of bechamel and tomato sauce.
Ingredients for 2 servings:
2 teaspoons of dried spinach powder
2 teaspoons of salt into the boiling water
50g or 2 ounces of pine nuts
2 tablespoons of olive oil
pinch of salt
5-10 fresh basil leaves
1 small zucchini (aaprox. 300g)
125g or 1/2 fillet of salmon
- Before preparing the pasta dough, combine spinach powder with flours and mix thoroughly. Proceed accorfing to this recipe.
- After washing the zucchini, cut into very thin slices using a slicer (used for cucumbers, etc.).
- Roast the pine seeds in a hot, dry pan for 1-2 minutes, until golden brown. Transfer them into a food processor. Add the basil leaves, olive oil, pinch of salt and pulse a couple of times until your pesto is fairly smooth.
- Pour some olive oil into the hot pan and slightly toast the zucchini slices. Do this in small portions, so that the zucchini slices get grilled rather than steamed.
- When finished with the zucchini, grill the salmon steak for 2-3 minutes on each side, then cut them into small bits with a fork.
- Arrange the pasta, zucchini slices and salmon bits in neat piles, sprinkle with some pesto and serve immediately.
This light lunch contains about 45g carbs/serving. Enjoy!
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