Pasta Paella

Name: Pasta Paella
Prep time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 8 ounces angel hair pasta; 1 onion, peeled and chopped; 3 garlic cloves, peeled and minced; 1/2 teaspoon ground turmeric; 1 1/2 cups fat-free chicken broth; 14 1/2 ounces canned diced tomatoes; 8 ounces frozen artichoke hearts, thawed; 1 lb clam, in shells small, scrubbed; 1/2 lb small shrimp, peeled, deveined and rinsed; 1/2 lb halibut, skinned, rinsed and cut in 1/2 inch chunks; 1 cup frozen peas; salt; lemon wedge

Submitted by Cathleen Colbert

"From November 2004 Sunset"

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Ready In:: 35mins
Ingredients:: 14
Serves:: 4

ingredients

2 tablespoons olive oil
8 ounces angel hair pasta
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
¹⁄₂ teaspoon ground turmeric
1 ¹⁄₂ cups fat-free chicken broth
14 ¹⁄₂ ounces canned diced tomatoes
8 ounces frozen artichoke hearts, thawed
1 lb clam, in shells small, scrubbed
¹⁄₂ lb small shrimp, peeled, deveined and rinsed
¹⁄₂ lb halibut, skinned, rinsed and cut in 1/2 inch chunks
1 cup frozen peas
salt
lemon wedge

directions

Heat olive oil in large skillet over medium-high heat.
Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
Cover, reduce to medium heat and cook for 5 minutes.
Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
Garnish with lemon wedges.

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RECIPE SUBMITTED BY

Cathleen Colbert

Bakersfield, CA

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.

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