Carrot and zucchini pasta with grilled fish
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Shake up your next pasta dish by using thin pieces of carrot and zucchini. Paired with fish and a light cream sauce completes this light, fresh creation.
Ingredients
Carrot(s)
2 medium
Zucchini
2 medium
Olive oil
1 tbs
Ling, raw
600 g, (4x150g)
Green shallot(s)
4 individual, thinly sliced
Garlic
1 clove(s), crushed
Light cream
½ cup(s), (125ml)
Fresh basil
2 tbs, coarsely chopped
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Fresh chives
2 tbs, chopped
Instructions
1
Using a vegetable peeler, peel long thin strips from carrot and zucchini.
2
Heat half the oil in a non-stick frying pan on medium-high heat. Season fish. Cook for 2-3 minutes each side or until just cooked through. Transfer to a plate.
3
Heat remaining oil in the same pan on medium-high. Cook shallot and garlic for 1 minute. Add cream, basil, parsley and chives. Stir gently until heated through. Add carrot and zucchini ribbons and cook, stirring gently until just heated through but not limp. Season. Top fish with vegetable pasta.
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