Informations supplémentaires
35 min.
|
540 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, the garlic, the parsley and the oregano. Dice the tomatoes and the zucchini. Cut the lemon in half.
2. Cook the vegetables
In a pan over medium-high heat, add a drizzle of olive oil. Add the onion and cook for 2-3 minutes. Add the zucchini and the garlic and cook for 3-4 minutes.
3. Simmer
In the same pan, add the tomatoes and the oregano. Lower the heat to low, cover and simmer for 8-10 minutes. Add the capers and the olives and mix well.
4. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook for 8-10 minutes. Just before draining, add the spinach for 1 minute. Drain and return to the saucepan. Add 1 tbsp. of butter of oil and the juice of half a lemon. Season to taste.
5. Add the fish
Pat the fish dry and season with salt and pepper. Add to pan with the vegetables. Cover and simmer for another 5-6 minutes or until the fish is cooked. Add lemon juice to taste.
6. Plate your dish
Serve the fish with the spinach pasta. Garnish with the parsley. Bon appétit!
2unitWhite flesh fish
60gBaby Spinach
1unitGarlic Clove(s)
2unitTomato(es)
180gFettucine
1unitFresh Parsley and Oregano
45mlBlack Olives
1unitCapers
1unitZucchini(s)
1unitYellow Onion(s)
0.5unitLemon
What you need
pot, strainer, pan, tongs
540 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
16g
25%
cholesterol
98mg
33%
fiber
7g
28%
protein
34g
saturated
8g
40%
sodium
709mg
30%
sugar
11g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg