SQUID INK PASTA WITH SMOKED SALMON, CITRUS & CREAM CHEESE
Squid ink spaghetti in a creamy, citrus-y base with capers & spinach for to elevate your pasta experience, albeit in a healthy and wholesome manner. Adapted from the authentic Italian seaside villages collectively called Cinque Terre, the unique yet simple ingredients come together to pack quite a flavour punch – try it to believe it!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 381kcal
Author: Sonia
- 250 grams whole-wheat squid ink spaghetti
- 110 grams smoked salmon torn into small chunks
- 200 grams Spinach chopped
- 5-6 garlic pods sliced
- 9-10 capers drained
- 100 grams cream cheese
- 1 tsp fresh lemon zest
- ½ tbsp preserved orange peel chopped (See Notes)
- 1 tsp paprika
- 1 tsp pepper fresh-ground
- ½ tsp salt
- ½ tbsp olive oil
- 1 tsp truffle oil (optional)
- 1.5 litres water for boiling pasta
Add ¼ tsp salt to water and bring it to boil in a large pan. Add pasta and cook as per instructions on package till the pasta is al dente (soft yet with a firm bite). Reserve some water for the sauce and drain the rest of it.
Microwave chopped spinach for 2 minutes. This helps in retaining its nutrients. Allow to cool.
Add oil and sliced garlic in a non-stick pan and then increase the heat to medium. Subsequently add torn salmon chunks and allow to cook on a medium flame for 3 minutes.
Add fresh cream cheese and some water reserved from drained pasta. Mix until the cream cheese melts into a uniform sauce.
Add capers, orange peel bits and microwaved spinach. Cook for 2 minutes
Toss the spaghetti into the sauce. Mix well so the sauce coats the spaghetti uniformly.
Sprinkle lemon zest, paprika, pepper and turn off the flame.
Add a touch of truffle oil on top of pasta in individual serving bowls and serve immediately.
Calories: 381kcal | Carbohydrates: 44g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 658mg | Potassium: 390mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 15.2mg | Calcium: 84mg | Iron: 1.9mg