Pasta al Limone e Alghe

Pasta al Limone e Alghe is a refreshing vegan twist on a classic Italian dish, combining the zesty brightness of lemon with the umami depth of seaweed. This delightful pasta is not only rich in flavor but also showcases the essence of the sea without using any seafood.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Dried seaweed (nori or wakame) - 10 grams, rehydrated and chopped
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Red pepper flakes - optional, to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat and add minced garlic, sautéing until fragrant (about 1 minute).
3. Add the rehydrated and chopped seaweed to the skillet, stirring for another minute to combine flavors.
4. Once the pasta is ready, reserve about 1 cup of pasta cooking water, then drain the pasta and add it directly to the skillet with the garlic and seaweed.
5. Add lemon juice, lemon zest, and nutritional yeast to the pasta, tossing everything together. If the pasta seems dry, add reserved pasta water a little at a time until desired creaminess is achieved.
6. Season with salt, black pepper, and red pepper flakes if using, then toss again.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seaweed, promoting heart health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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