Pasta Chermoula

Pasta Chermoula is a vibrant and aromatic dairy-free Moroccan dish that combines al dente pasta with a zesty chermoula sauce, infused with fresh herbs and spices. This unique fusion offers a delightful burst of flavors, perfect for a quick yet satisfying meal.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Fresh coriander (cilantro) - 30 grams, chopped
• Fresh parsley - 30 grams, chopped
• Garlic - 3 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Lemon juice - 2 tablespoons
• Olive oil - 4 tablespoons
• Salt - 1/2 teaspoon (to taste)
• Black pepper - 1/4 teaspoon (to taste)
• Cherry tomatoes - 150 grams, halved
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, diced

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a bowl, combine chopped coriander, parsley, minced garlic, cumin, paprika, cayenne pepper, lemon juice, olive oil, salt, and black pepper to create the chermoula sauce. Mix well.
3. In a large skillet over medium heat, add a tablespoon of olive oil and sauté the diced bell pepper and zucchini for about 5 minutes until they begin to soften.
4. Add the halved cherry tomatoes to the skillet and cook for an additional 3-4 minutes until they are slightly blistered.
5. Reduce the heat to low, then add the cooked pasta to the skillet along with the chermoula sauce. Toss until the pasta is well coated and heated through, about 2-3 minutes.
6. Serve immediately, garnished with extra chopped herbs if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh herbs and vegetables.
• High in fiber due to the inclusion of vegetables and whole-grain pasta.

Tags