375g Dreamfields Pasta 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/225g) marinara sauce
2 tablespoons sliced fresh basil
450g 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
1 cup = 4 ounce/100g measuring cup
Heat oil in large nonstick frying pan 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 frying pan. 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 frying pan. Cut into 1-inch wide pieces.
Drain pasta; toss pasta with sauce in frying pan. 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 oven 180C/Gas Mark 4 for 8 minutes or until lightly browned, stirring occasionally. Remove from oven; cool completely.
Nutrition information per serving (1/6 of recipe): 440 calories; 28 g protein; 16 g digestible carbohydrates; 12 g fat; 3 g saturated fat; 39 mg cholesterol; 325 mg sodium; 8 g total dietary fibre.
*If traditional pasta is used in this recipe there is a total of 55 g carbohydrate. For more information go to www.DreamfieldsFoods.com.