There’s nothing new about pasta, but after declining popularity during the height of the low-carb craze, pasta is now starting to make a major comeback. Data from Google trends show that, based on search results, consumers are buying and preparing more rigatoni, tortellini, penne, fusilli and linguine. Top chefs are also featuring lighter pasta dishes on the menu.
Pasta is ideal for health-conscious consumers, and the perfect foundation for healthy and nutritious meals. With portion control, people around the globe can enjoy this highly affordable staple, which is often an important delivery system of healthy ingredients that are often under-consumed, such as vegetables.
Soba Noodles with Grilled Shrimp and Cilantro
12 oz soba noodles
1/4 cup vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
2 scallions, finely chopped
1/4 cup chopped cilantro
1/4 teaspoon crushed red pepper
Lime wedges, for serving
Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.
Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.
One serving 234 cal, 26 gm carb, 8 gm fat, 1.5 gm sat fat, 16 gm protein, less than 1 gm fiber.