Squid Ink Pasta

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

12 oz Squid Ink Pasta

3 Tbsp Olive Oil

2 Tbsp Butter

½ Tbsp Garlic Cloves, Minced

¼ tsp Red Pepper Flakes (*Note 1)

¾ cup Dry White Wine or Chicken Broth

¼ tsp Sea Salt + More To Taste

1 Lemon, Juiced and Zested (*Note 2)

2 oz Parmesan Cheese, Freshly Grated

Chopped Fresh Parsley

Black Pepper, To Taste

Wskazówki

Bring a large pot of water and 1 tbsp of kosher salt to a boil. Cook the noodles according to the "al dente" directions on the back of the box. Reserve 1 cup of pasta water before draining. Set aside.

Heat a large skillet over medium high heat. Add the olive oil and butter and let melt. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add the wine (or broth) and salt and cook until the broth is reduced by half.

Add the cooked pasta, lemon juice, lemon zest and toss to evenly coat. Add the reserved pasta sauce, 1 tablespoon at a time, if needed.

Taste and add extra salt, to taste. Top with black pepper, grated parmesan cheese and parsley. Serve immediately.

Wartości Odżywcze

• Kalorie: 617 kcal
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 11 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 25 mg
• Sód: 456 mg
• Węglowodany Całkowite: 68 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 16 g