Holista Healthy Pasta Recipes
with Tomato Basil, Low GI Healthy Spaghetti with Baked Cod and Broccolini
Healthy & Delicious Dinner
Makes 2 servings
Ingredients
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Approximately ½ pound Pacific Cod
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4 oz Holista Low GI Spaghetti
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1 cup fresh Basil, torn
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1 cup cherry tomatoes, halved
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½ red bell pepper, chopped
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1 bunch broccolini, trimmed
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4 cloves garlic, chopped
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½ tsp oregano
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Salt, black pepper and chili flakes to taste
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3 Tbsp. Extra Virgin Olive Oil
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Lemon zest
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Parmesan Cheese
Directions
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Preheat oven to 400 °F.
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Spread broccolini in a 9 x 13 glass baking dish, saving space for the red bell pepper. Toss vegetables with 1 Tbsp of olive oil, keeping the pepper separate.
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Add half of the chopped garlic to the broccolini, and lightly zest lemon on top. Sprinkle oregano over red pepper. Salt and black pepper to taste. Set aside.
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In a large or medium pot, turn water on high to boil for spaghetti.
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Meanwhile, place cod in 8 x 8 baking dish and coat both sides with 1 Tbsp olive oil. Grate lemon zest over the cod, and lightly pepper.
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Place cod and vegetables in the pre-heated oven and set timer for 12 minutes.
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You will have a few minutes now while you wait for the water to come to a boil. This is the perfect time to clean any dishes you have used thus far. *Especially the lemon zester if you are using a cheese grater that you will need for the Parmesan!
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When there are only 3 or 4 minutes left on your timer add the spaghetti to your boiling water. Let it boil for 3 minutes, and presto it is done. Drain and rinse spaghetti with hot water to keep it warm.
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While the spaghetti is in the strainer, sautee remaining garlic, and the halved tomatoes in the pot with about 1 tsp. olive oil until fragrant. (Chili flakes are optional).
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Return spaghetti to pot, add torn basil, drizzle olive oil and toss.
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Top the cod with your baked red pepper, and shave about 1 Tbsp. Parmesan over your spaghetti and broccolini.
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ENJOY!
NUTRITIONAL INFORMATION
Calories 562 kcal
Fat, Total 24 g
Saturated Fat 3.7 g
Total Carbohydrate 53 g
Added Sugar 0 g Natural 6 g
Fiber 8 g
Protein 34 g
Cholesterol 76 mg
Trans Fatty Acid 0 g
Sodium 565 mg
