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Calamari Pasta
Serves 4
Time 35 min
Take one of the most affordable types of seafood on the market, match with a no-frills recipe, and you have a delicious, inexpensive and quick meal. Featuring the fresh flavors of parsley, tomatoes and garlic, this classic combination is sure to impress with its taste and simplicity.
Special Diets:
Ingredients
- 1/2 pound penne pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1/4 teaspoon dried crushed red pepper
- 3 Roma tomatoes, diced
- 1 pound squid (calamari), tentacles and tubes, sliced into rings
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tablespoons grated Parmesan cheese, (optional)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
Bring a large pot of salted water to a boil. Add pasta and cook until just tender, about 14 minutes, stirring occasionally. Drain pasta.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic, crushed red pepper and tomatoes. Cook 2 minutes, stirring occasionally, until fragrant.
Add calamari and cook for 1 to 3 minutes until opaque.
Stir in lemon juice and simmer rapidly until sauce is reduced and slightly thickened, about 2 minutes.
Stir in parsley. Add drained pasta to skillet.
Toss until heated through, about 2 minutes. Sprinkle with Parmesan and garnish with additional parsley. Season with salt and pepper. Serve immediately.
Nutritional Info:
Per serving: 430 calories (120 from fat), 14g total fat, 2.5g saturated fat, 265mg cholesterol, 240mg sodium, 50g carbohydrates (3g dietary fiber, 4g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 pound penne pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1/4 teaspoon dried crushed red pepper
- 3 Roma tomatoes, diced
- 1 pound squid (calamari), tentacles and tubes, sliced into rings
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tablespoons grated Parmesan cheese, (optional)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper