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Light and Easy Spaghetti with Lemon, Fennel, Basil, and Langoustine
FROM JESSICA'S KITCHEN19Ingredients
40Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 Tbsp. olive oil (not extra virgin)
- 2 lb. langoustine (frozen, I used 2 bags of Trader Joe’s brand, thawed on the counter for 30 minutes)
- 2 onions (medium, diced)
- 3 Tbsp. minced garlic
- 2 lemons zest (then slice thinly, I used a mandolin on 1/8 inch setting)
- 1 lemon (about 2 tablespoons)
- 1 fennel (with stem, thinly sliced, also used a mandolin for this)
- 2 handfuls fresh basil (stems removed, thinly sliced)
- 2 Tbsp. sherry vinegar
- 3 tsp. kosher salt
- 2 tsp. crushed black pepper
- 5 qt. water
- 2 pkg. quinoa pasta (I use Andean Dream)
- 1 Tbsp. kosher salt
- extra-virgin olive oil (for serving)
- fresh basil leaves (optional)
- lemon (optional)
- fennel (optional)
- cayenne peppers (Optional: Red chili, for some kick)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium2910mg121% |
| Potassium820mg23% |
| Protein31g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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