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This recipe is delicious with the perfect amount of spice to it! If you don’t like to cook with wine, you can substitute with a white grape juice.
Angel Hair con Tilapia
Preparation Time: 20 minutes
Cook Time: 16 minutes
1 box Dreamfields Angel Hair
2 tablespoons olive oil
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 cup julienne or thickly shredded carrots
1/2 to 1 teaspoon crushed red pepper flakes
Salt and pepper
1 cup (8 ounces) marinara sauce
2 tablespoons sliced fresh basil
1 pound tilapia fillets (2 to 4 fillets)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup shredded Parmesan cheese
1/4 cup toasted sliced almonds
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, parsley, garlic and carrots; stir well. Add red pepper flakes, salt and pepper. Continue cooking about 5 minutes, until onion is browned, stirring frequently. Add marinara sauce and fresh basil. Cook 4 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions.
- Place tilapia fillets in skillet. Pour lemon juice and wine over fish. Cook 2 minutes; turn carefully with spatula. Continue cooking 2 minutes or until cooked through (fish flakes easily when tested with fork). Remove from heat. Remove fish from skillet. Cut into 1-inch wide pieces.
- Drain pasta; toss pasta with sauce in skillet. Gently stir in fish. Top with Parmesan cheese and toasted almonds.
Makes 6 servings.
Note: To toast almonds, spread on rimmed baking pan. Place in 350°F oven 8 minutes or until lightly browned, stirring occasionally. Remove from oven; cool completely.
Nutrition information (1/6 of recipe): 440 calories; 28 g protein; 55 g carbohydrates; 12 g total fat; 3 g saturated fat; 39 mg cholesterol; 325 mg sodium; 8 g total dietary fiber.