Lemon Pasta

Shellfish, in this case prawns and scallops, provide high concentrations of some minerals that can be hard to find amply in other sources, like selenium. It acts as an antioxidant, meaning that it is part of a defense network for the body that helps prevent or combat oxidation and cell membrane damage, issues that can lead to a whole host of diseases. Selenium is also important for healthy immune function and it is a component needed for several different proteins and enzymes in the body. Besides seafood and meat one of the best sources of selenium can be whole grains, like the brown rice noodles used here, just as long as the soil the grains were grown in contains adequate selenium levels- our food is only as good as the dirt it came out of. I have never truly understood the significance of the widespread belief in India that cows are very sacred, until recently. Neither time learning at a Buddhist retreat centre nor study of the Vedic texts led me to enlightenment on this issue, but I recently watched a documentary on dirt and one of the main characters was filmed out where she grew up in a remote Indian farming region. There is no pavement, only packed down dirt roads, and the homes are made from dried dirt and cow dung, it sounds gross but the smell fades and the materials are free and available and they keep homes cool in the summer and warm in the winter. For many centuries the people there have relied completely on what they themselves could harvest in the fields. That means that the quality of the soil is paramount, and for poor farmers who cannot afford western fertilizers, cow manure is gold. Ghandi once said “to forget how to dig the earth and tend the soil is to forget ourselves”. Our health, and for those in the countryside, their livelihood, depends on the quality of the earth, a fact we can easily forget when our food comes clean and fresh from the supermarket, devoid of any evidence of where it came from.

Both prawns and scallops are also rich in vitamin B12 (important for energy production), iodine (important for thyroid and consequently metabolic function), phosphorus (needed for strong bones) zinc (needed for many processes including growth, immunity, wound repair, reproduction), choline (important for the nervous system to function optimally) and protein (needed for tissue repair and growth and strong immunity).When they are fresh neither prawns nor scallops have a very strong flavor, they both have a light sweetness and delicate, buttery texture that can become rubbery if cooked too long. They pair well with the brightness of lemon, especially meyer lemons which are more subtle and sweet than regular lemons. Combined with some whole grain pasta, fresh sweet peas, fragrant basil, sharp parmesan and tender zucchini noodles they bring together a nutrient dense meal showcasing how a simple dish with good quality ingredients is better than the sum of all its parts.

Lemon Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • ½ lb raw prawns, peeled
  • ½ lb raw scallops
  • 4 cups zucchini, spiralized, grated or cut into ribbons with a potato peeler (1 medium or 2 small zucchini)
  • 1 397 g bag of brown rice fettucini (or any other whole grain long pasta)
  • 1 cup fresh peas, shelled
  • ¼ cup freshly squeezed meyer lemon juice (from 3 meyer lemons)
  • 2 tablespoons butter
  • 1 tablespoon cold-pressed olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • Topping: a few leaves of fresh basil, torn into small pieces
  • Topping: freshly grated parmesan cheese
DIRECTIONS:
  1. Fill up a large pot ¾ full with water and place on the stove over high heat. Place the 2 tablespoons of butter in a large wok (this will be for the sauce and vegetables, then where everything comes together) and place the 1 tablespoon of olive oil in a medium sized skillet (this will be for the seafood).
  2. Once the water is boiling add in the pasta and cook according to package directions, probably for 10-17 minutes.
  3. Once there are 10 minutes left for the pasta, place the wok with the butter on the stove over medium high heat and once the butter is melted and warm sautée the shallot and garlic until softened, around 4 minutes then add in the peas, lemon juice and zucchini noodles and leave the wok on the stove but turn the heat off.
  4. Now heat up the skillet with the olive oil over medium high heat and once it is warm enough (flick a couple drops of water in and if it sizzles it is ready) add in the prawns and scallops. Watch them closely, stirring frequently until the prawns are pink and opaque and the scallops are white and opaque, it will take around 4 minutes, be careful not to overcook. Add them to the wok.
  5. Whenever the pasta is done drain it and add to the wok, using a couple forks to toss everything evenly and make sure the pasta is coated with the butter and lemon juice.
  6. Serve with fresh basil and parmesan.

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