GreenPan Spaghetti Medleys (Carb & Low-Carb Recipes)

Cook up GreenPan spaghetti medleys with ease thanks to the Venice Pro Frypan. Here are two of our favourite recipes: Spaghetti alle Vongole and Zucchini Spaghetti with Salmon.

Spaghetti alle Vongole

Ingredients

• 1kg clams
• 500g spaghetti
• 1 tbs peanut oil
• 3 shallots, finely chopped
• 2 cloves of garlic, minced
• 1 bunch flat-leaved parsley, coarsely chopped
• Pepper to taste

Instructions

1. Rinse the clams several times under running water until all the sand has been removed. 
2. Cook the pasta al dente, following the instructions on the packet.
3. Heat the oil in a frying pan. Sauté the shallots and garlic until transparent.
4. Add the clams, cover the pan and cook for a few minutes until the clams open. Sprinkle with the parsley.
5. Rinse the spaghetti and mix with the clams. Season with pepper.

Zucchini Spaghetti with Salmon

Ingredients

• 600g salmon, cubed
• 2 zucchinis
• 1 tbs peanut oil
• 2 tbs olive oil
• 200g cherry tomatoes, halved
• Salt and pepper
• 2 tbs olive oil
• 1 clove garlic, minced
• Pinch of paprika
• Pinch of chili powder
• 1/2 organic lemon
• Salt and pepper
• Fresh basil to garnish

Instructions

1. In a bowl, mix the olive oil, garlic, paprika, chili powder and grated lemon rind. Season with salt and pepper.
2. Pour the marinade over the cubed salmon and leave to marinate for a few minutes.  In the meantime, use a julienne cutter to slice the zucchinis into ‘spaghetti’.
3. Heat the peanut oil in a pan. Sauté the zucchini spaghetti and garlic for 2 minutes, until transparent. Season with salt and pepper and remove from the pan. Set aside. 
4. In the same pan, sauté the salmon for 3 to 4 minutes until tender. Remove the salmon from the pan and briefly sauté the cherry tomatoes.
5. Return all the ingredients to the pan and warm briefly over a high heat. Garnish with fresh basil.

Like these GreenPan spaghetti medleys? Then you’ll love this Vegan Spaghetti Bolognese.