Pasta With Pea Greens And Squid
Published January 2, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound farfalle pasta
2 tablespoons olive oil
4 cloves garlic, peeled and coarsely chopped
¼ teaspoon minced dried chili pepper
1 ½ pounds small squid, cleaned, sacs cut into ¼-inch thick circles, tentacles reserved
1 pound fresh pea greens, rinsed well (or 1 pound watercress, rinsed and trimmed)
1 teaspoon grated lemon rind
1 teaspoon grated lime rind
½ teaspoon salt
1 teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
93 grams carbs; 396 milligrams cholesterol; 656 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 420 milligrams sodium; 44 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the pasta in a large pot of salted water until tender and drain well.
- Step 2
In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
- Step 3
Toss the squid mixture with the pasta.
- Step 4
Add the lemon and lime rinds and toss well.
- Step 5
Season with salt and pepper to taste and serve.
Private Notes
Comments
My first recipe for snow pea shoots, which were deliciously crunchy with the pasta and tasted like spring itself. The rest of the dish was bit bland. I couldn't taste the citrus, but maybe because I used zest instead of the whole rind. Oh well, nothing that a squirt or two of siracha couldn't fix.