Cold Seafood and Basil Sauce - 6g Carbohydrate; 2g Dietary Fiber

Cold Seafood and Basil Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
1/2 pound mixed cooked shellfish -- seasoned with a little sauce
To serve: cooked pasta to serve 4 people
1 small red bell pepper -- seeded and diced
4 green onions -- (to 5), trimmed and chopped
1/3 cup cooked petit peas
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 pinch dried thyme -- or oregano
6 tablespoons olive oil
1 tablespoon lemon juice
salt and freshly ground pepper to taste
1 tablespoon capers -- drained

Toss shellfish and pasta with red peppers, green onions and peas. If you prefer to serve the dish warm, do this as soon as the pasta is cooked and drained. Beat together herbs, olive oil, lemon juice, salt and pepper. Heat gently in a pan if serving warm, but do not allow mixture to boil. Pour over pasta mixture. Spoon onto 4 plates and sprinkle with capers and more black pepper. Serve at once. Makes 4 servings. This shell-pasta dish served on a bed of lettuce is perfect on summer evenings. It can be eaten warm or at room temperature. The original recipe specifies shrimps, scallops and squid but any mixture of ready prepared shellfish can be used.

Per Serving (excluding unknown items): 262 Calories; 21g Fat (71.5% calories from fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch) ; 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 2842 0 0 0 26630 0 0 0 0 0 0 0