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Limiting Pasta Carbs | Linguine with Kale and Codfish Saffron Sauce

March 6, 2013 by Joan Nova in Fish/Seafood, Italian, Pasta, Recipe Development, Vegetables | 15 Comments

Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta.

It’s no secret to anyone who passes through these pages that I love pasta. But, unlike the long-cooking, heavy ‘mamma mia’ dishes of my youth (like Sunday pasta + ‘gravy’ meats, lasagnas and stuffed shells, etc.), today I prefer limited quantities of pasta mixed with vegetables and finished with quickly-cooked light sauces made from fresh tomatoes and/or broths.

And, I tend to pack it with lots of flavors and nutrients, like this dish.

The pasta here was whole grain linguine; the kale was cooked in chicken broth and the codfish was seasoned and cooked with fresh tomatoes, a squeeze of lemon, capers, oil-cured black olives, garlic and a pinch of saffron in olive oil. Once the fish was cooked, I broke it up with a fork and finished the sauce with a tiny dab of butter for extra richness and to finish it off.

Interestingly, before I started blogging 4 1/2 years ago, I (shamefully) ate voluminous quantities of pasta and never touched butter. I didn’t even keep it in the house. Today, I eat limited quantities of pasta and an occasional pat of butter.

On, second thought, I don’t know how interesting that is, but it is a fact. :)

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NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

15 Comments

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  1. bellini says:

    Everything in moderation including pasta and butter Joan. I love this flavour packed meal.

  2. I think it’s only natural with food blogging that our choices in food evolve. I occasionally cook pasta these days too. I love the idea of using cod as I recently tried it with orechiette at a local Italian restaurant and was surprised. And the saffron is a great touch too Joan. Overall a winner!
    Peter G | Souvlaki For The Soul recently posted..Blueberry & Coconut Buttermilk BreadMy Profile

  3. I have to admit I’m not much of a pasta person, but this looks delicious Joan. Everything in moderation they say. And now the whole wheat pastas available today actually taste good.
    Sam
    Sam @ My Carolina Kitchen recently posted..Ina’s Coq au Vin – It’s just Beef Bourguignon with ChickenMy Profile

  4. You’ve done it again–a totally creative use of great ingredients. And I think it looks quite pretty.
    Victoria of Flavors of the Sun recently posted..Salmon…and a Salmon Panzanella SaladMy Profile

  5. Love the combination and think healthy preparations are serious considerations. However I haven’t been able to get use to whole wheat pasta. The dish looks beautiful.
    Patricia Durr recently posted..The French CountrysideMy Profile

    • Joan Nova says:

      Thanks Patricia. It took a while to get accustomed to the whole grain/wheat pastas, especially since there are few varieties. I do find, however, that I like the thin grain spaghetti better than their macaroni cuts. I go back and forth and keep both types on hand, along with a few novelty types like squid ink or spinach pastas.

  6. Lori Lynn says:

    You are cracking me up with your “interesting” note.
    This sounds like something I would love for dinner. We heart saffron! Nice balance overall…
    LL
    Lori Lynn recently posted..A Farmers Market Dinner Featuring Salmon & Truffle Cream {plus a TRUFFLE LOVE GIVEAWAY}My Profile

  7. sippitysup says:

    This is how I eat three nights a week. So good! GREG
    sippitysup recently posted..Tasting Wedell Cellars Pinot Noir at The Santa Clarita Wine FestMy Profile

  8. Erica says:

    It looks beautiful, Joan!I love codfish and kale…This sounds very tasty and I loveeee saffron. Great flavors and textures!!!
    Erica recently posted..Pastel de Mango (Mango Pie)My Profile

  9. I’ve sneaked pasta integrale into our house recently – my elder teen professes not to like it but hasn’t noticed. That deep green kale looks delicious.
    Sally – My Custard Pie recently posted..Simple Italian food – with clever wine matchingMy Profile

  10. Norma-Platanos, Mangoes and Me! says:

    It has everything I like and I am now a big Kale fan…virtual fork digging in…

  11. Deborah says:

    Nice recipes, but in the Asian cultures it is inappropriate to leave fork/chopsticks planted in to the food standing up. The tradition is that these are offerings at Buddhist funerals. Just thought I’d let you know re: one of your pictures. Having said this, this is a wonderful website, lovely pictures and recipes.

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