Diabetes-Friendly Recipes

Spaghetti with Seafood and Spinach

Servings: 4


  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 cloves garlic, minced
  • 3 tablespoons chopped flat-leaf parsley leaves
  • 4 ounces medium shrimp, shelled and deveined
  • ½ pound fresh bay scallops
  • 4 ounces skinless salmon fillet, cut into 4 strips
  • 2 tablespoons dry white wine or additional lemon juice
  • 2 cups packed baby spinach leaves, about 1/2 pound, stems removed


  1. Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions.
  2. Meanwhile, in a small bowl, combine the olive oil, 1 tablespoons lemon juice, lemon zest, garlic, and parsley. Set aside.
  3. While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops, and salmon. Cook, turning once, for about 2 minutes. Add the wine and boil for another minute. Set aside.
  4. Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.

Nutrition Information


Per serving:381 calories (17% calories from fat), 30 g protein, 7 g total fat (1.2 g saturated fat), 47 g carbohydrate, 3 g dietary fiber, 77 mg cholsterol, 197 mg sodium
Diabetic exchanges:3 lean meat, 3 carbohydrate (3 bread/starch)


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