light summery pasta easy and fast to prepare!


  • ¾ cup sweet chili sauce

  • ½ cup white Chinese cooking wine

  • Salt

  • Pepper

  • 500g shell pasta (mini conchiglie rigate)

  • Olive oil

  • 500g pineapple cut squid

  • 2 tbsp lemon pepper

  • ½ cup rice flour

  • Oil for frying

  • Micro greens for garnish


  • 1.

    Cook pasta in boiling salted water with a few drops of olive oil until al dente (having a bit of a bite), drain, put in non sticking pan with sweet chili sauce and cooking wine, season with salt and pepper, cook for few minutes until creamy thickened.

  • 2.

    Coat squid with rice flour, deep fry, toss in lemon pepper,

  • 3.

    Plate pasta, top with squid, garnish with micro greens, done!

  • 4.

    Enjoy a tasty light summery pasta!!

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 310kj
  • Fat Total 15g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 33g
  • Sugar 2g
  • Sodium 297mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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works also cold as pasta salad with smoked salmon!

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