A hearty fish needs a hearty vegetable dressing! This recipe forgoes cream and dishes up healthy, Mediterranean vegetables. Heavy cream isn’t necessary to make a pasta dish scrumptious, when you have flavorful, fresh tomatoes and zucchini for a Mediterranean treat!
Yields: 6 servings | Serving Size: 1 cup | Calories: 322 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 24 mg | Sodium: 65 mg | Carbohydrates: 51 g | Dietary Fiber: 8 g | Sugars: 3 g | Protein: 16 g | SmartPoints (Freestyle): 9
- 2 tablespoons Extra-virgin olive oil
- 2 cloves garlic, crushed
- 2 zucchini, sliced into 1/2" rounds
- 12 ounces firm white fish (halibut, sword fish, or mahi-mahi)
- 8 ounces cherry tomatoes, halved
- 1/2 cup white wine or vegetable broth
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- Fresh parsley for garnish, finely chopped
- 12 ounces whole grain pasta such as linguine, spaghetti, or penne
- Over high heat, boil a pot of water for the pasta. While waiting for the water to boil, start cooking the sauce. Over medium-low heat, in a large saucepan add 1 tablespoon extra-virgin olive oil, sautè the garlic until fragrant, 1 minute.
- Add the zucchini in the saucepan and cook until they are toasted. Transfer them to a plate and set aside. Add the remaining 1 tablespoon oil and pan sear the fish until cooked through, about 5-7 minutes on each side.
- Going back to the water for the pasta, when the water boils, add 1 teaspoon salt then add the pasta. Cook pasta to al dente or follow the number of minutes suggested on the package minus one minute.
- In the saucepan with fish, add the tomatoes then toss for about five minutes. Add back the zucchini. Pour in the white wine and wait for the sauce to thicken slightly. Season with salt and pepper.
- Add the cooked pasta to the saucepan with the fish. Mix well for one minute.
- Sprinkle with the parsley and drizzle with a little extra-virgin olive oil. Serve while hot.
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