Recipe courtesy of Rocco DiSpirito
Primavera Pasta with Red Fish (Triglia)
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 595
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 80
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 35
- Cholesterol
- 34
- Sodium
- 935
- Total: 15 min
- Prep: 15 min
Ingredients
1 1/2 onions, chopped
1 rib celery, roughly chopped
1 carrot peeled and roughly chopped
Salt
1 pound red fish, cleaned and scaled
1 pound fettucine pasta
4 tablespoons olive oil
1 clove garlic
1/3 cup dry white wine
1/4 cup diced zucchini, cooked in water until tender
1/2 cup button mushrooms
1/2 cup fava beans, cooked in water until tender
1 pound asparagus, bottoms snapped off and blanched
1/4 cup tomato concasse
1/8 teaspoon cayenne pepper flakes
1 cup chopped parsley
Directions
- Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt. Bring to boil. Add fish and cook for 5 minutes. Drain fish and keep liquid. Strain liquid. Remove head, tail and bones from fish. Flake meat into pieces. Cook pasta.
- Add 2 tablespoons olive oil to saute pan. Add garlic and remaining chopped onion to oil. Add fish and saute gently for 1 minute. Add white wine. Reduce until all wine has evaporated. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender. Add to pan with fish along with fava beans, asparagus and tomato. Quickly toss. Add in a little stock, pepper flakes and parsley. Toss with pasta and serve.