Lemon and olive pasta with fish Recipe
When you're after a fresh & light pasta main, this one is easy & flavoursome. Farfalle pasta is topped with lemon & garlic, with asparagus, olives & capsicum.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Microplane
- Colander
- Oven
- Stove
- Saucepan
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
Ingredients
- 300 g farfalle pasta
- 4 x 125 g thin skinless white fish fillets, bones removed
- Salt
- pepper
- ⅓ cup olive oil
- 2 zucchini, thinly sliced
- 1 red capsicum, finely chopped
- 1 bunch fresh asparagus, trimmed, cut into 2 cm lengths
- ¼ cup sliced Kalamata olives
- 2 cloves garlic, crushed
- 1 tbsp finely grated fresh lemon rind
- ½ cup finely chopped fresh parsley
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