Name: Creamy Squid and Olive Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 8 oz squid; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 1 tbsp shallot; 10 whole kalamata olives; 0.25 cup greek yogurt; 1 tbsp parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Squid and Olive Linguine

Tender squid rings sautéed with briny olives and garlic, tossed in a silky Greek yogurt sauce over al dente linguine for a refreshing Mediterranean-inspired meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.5g

Fat

23.4g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz linguine

8 oz squid

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp shallot

10 whole kalamata olives

0.25 cup greek yogurt

1 tbsp parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving two tablespoons of pasta water before draining.
2
In a large skillet over medium heat, warm the extra virgin olive oil and sauté the minced shallot and garlic until fragrant and translucent.
3
Increase the heat slightly and add the squid rings and tentacles, searing for approximately 2 minutes until just opaque and tender.
4
Stir in the sliced kalamata olives, red pepper flakes, sea salt, and black pepper to combine the flavors with the squid.
5
In a small bowl, whisk together the plain Greek yogurt and lemon juice with the reserved pasta water to create a smooth, creamy consistency.
6
Remove the skillet from the heat, toss in the cooked linguine and the yogurt mixture until well coated, and garnish with fresh chopped parsley before serving.