3 Sughi Estivi veloci

3 Quick Summer Sauces

Three quick and fresh low-carb pasta recipes for summer: a seafood sauce with shrimp and clams, a rocket and walnut pesto, and a light dressing with zucchini, mint, and salted ricotta. All ready in minutes.

🦐 Low Carb Caserecce with Shrimp and Clams

Ingredient Quantity
Low-carb caserecce 80 g
Shelled clams (already cooked) 80 g
Shelled shrimp 50 g
Extra virgin olive oil 10 g
Fresh chopped parsley 5 g
Garlic 1 clove (3 g)
Salt and pepper to taste

Method

  1. In a pan, heat the oil with crushed garlic. Add the shrimp and sauté for 2-3 minutes.
  2. Add the clams and let them flavor for another 2 minutes, seasoning with salt and pepper.
  3. Cook the caserecce in salted water, drain them, and transfer them to the pan.
  4. Sauté the pasta with the sauce for 1 minute and finish with chopped parsley.

🍝 Low Carb Fusilli with Rocket and Walnut Pesto

Ingredient Quantity
Low-carb fusilli 80 g
Rocket 20 g
Shelled walnuts 10 g
Extra virgin olive oil 15 g
Grated Parmesan cheese 10 g
Salt to taste

Method

  1. Cook the pasta.
  2. Blend rocket, walnuts, oil, and Parmesan.
  3. Dress the fusilli and serve.

🥗 Low Carb Tagliolini with Zucchini, Mint, and Salted Ricotta

Ingredient Quantity
Low-carb tagliolini 80 g
Zucchini 80 g
Salted ricotta 15 g
Extra virgin olive oil 10 g
Fresh mint 2 g
Salt and pepper to taste

Method

  1. Cook the tagliolini in plenty of salted water.
  2. Sauté the julienned zucchini with olive oil for 2-3 minutes.
  3. Drain the pasta, add zucchini, mint, and salted ricotta.
  4. Season with pepper and serve warm.
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