NUTRITION

SERVINGS

INGREDIENTS

8 ounces Squid rings

1 ounce Whole Wheat Pasta

100 grams Zucchini

50 grams Red Bell Pepper

1 slice Whole Wheat Bread

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

0.5 teaspoon Dried Oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole wheat pasta until al dente.

• 2

  While the pasta cooks, slice the zucchini into half-moons and finely dice the red bell pepper.

• 3

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sauté the zucchini and peppers until tender-crisp.

• 4

  Remove the vegetables from the pan and add the remaining oil along with the minced garlic and squid rings.

• 5

  Sear the squid quickly for about 2 minutes until opaque and slightly curled, being careful not to overcook.

• 6

  Lightly toast the whole wheat bread and top it with the dried oregano and grated parmesan cheese until the cheese is melted and golden.

• 7

  Toss the cooked pasta and sautéed vegetables into the skillet with the squid to combine all ingredients.

• 8

  Serve the pasta immediately in a warm bowl alongside the herb-crusted bread.