While Italians and Italian Americans both love pasta, one of the things that distinguishes each group is when and how we eat pasta. Most Italians still eat delicious and nutritious forms of pasta often, many daily at lunch.
Italian Americans, however, tend to associate pasta with Sunday Supper and dinnertime. The truth of the matter is, if you choose good quality pasta, cook it properly, and dress it with healthful ingredients, it can be a one dish meal that satisfies both the palate and the physique.
One of my favorite quotes about pasta is by William Somerset Maugham who said, “Of all of the simple things, the only thing that I can eat every day, not only without getting bored but with the eagerness of an appetite of unadulterated excess, is dried pasta.” Pastasciutta, or boxed pasta is what I turn to for pleasure and health, at lunch time.
For this reason, this month I chose to feature a good-for-you dish which combines al dente linguine with a fresh seafood and silky zucchini puree for a fresh springtime pasta dish that you’ll want to include in your repertoire all year long. This recipe is from the upcoming Diabetes Cookbook For Dummies which I cowrote with Dr. Simon Poole and is available on Amazon for release on April 23rd. Balanced in macronutrients and bursting with flavor, it’s the perfect lunch, Sunday Supper, or dinner for anyone wishing to transport their tastebuds to the Italian riviera.
Linguine with Seafood and Zucchini Cream Sauce
*Recipe from the Diabetes Cookbook For Dummies available on Amazon.
PREP TIME: 5 MIN
COOK TIME: 20 MIN
YIELD: 6 SERVINGS
Ingredients
Directions
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