Zucchini Fettuccini w/ Fish and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Zucchini (julienned, leaving seed cores to side)1 roma tomato, chopped1 large red bell pepper, chopped2 cups of chopped broccoli rabe3 cloves garlic, sliced thin2 tbsp olive oil1 filet of fish (haddock)
Julienne 3 zucchini leaving the inner seed cores to the side.
Chop broccoli, bell pepper, zucchini cores, tomato and set to side.
Slice salted fish into 1 inch long chunks and set to side.
Add 1 tbsp olive oil to skillet and turn heat to med lo. Add 1 clove of sliced garlic until garlic soften, then add zucchini "fettuccini". Season with italian seasonings and sea salt. Sautee until zucchini soflten to noodle like texture (al dente), about 5 minutes.
Take off heat and set to the side.
In same skillet repeat procedure with oil using 2 cloves of garlic.
Add fish, season with italian seasoning in the pan and sautee for about 3-4 minutes with garlic, then add pesto sauce. After pesto paste melts, add chopped vegetables, sautee for about a minute then cover and let cook on med low until rabe leaves wilt.
Remove sauce and serve over fetuccini. Serves 4.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELMICHEL.
Chop broccoli, bell pepper, zucchini cores, tomato and set to side.
Slice salted fish into 1 inch long chunks and set to side.
Add 1 tbsp olive oil to skillet and turn heat to med lo. Add 1 clove of sliced garlic until garlic soften, then add zucchini "fettuccini". Season with italian seasonings and sea salt. Sautee until zucchini soflten to noodle like texture (al dente), about 5 minutes.
Take off heat and set to the side.
In same skillet repeat procedure with oil using 2 cloves of garlic.
Add fish, season with italian seasoning in the pan and sautee for about 3-4 minutes with garlic, then add pesto sauce. After pesto paste melts, add chopped vegetables, sautee for about a minute then cover and let cook on med low until rabe leaves wilt.
Remove sauce and serve over fetuccini. Serves 4.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MELMICHEL.
Nutritional Info Amount Per Serving
- Calories: 174.4
- Total Fat: 9.0 g
- Cholesterol: 28.8 mg
- Sodium: 652.9 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 4.8 g
- Protein: 11.8 g
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