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Photo of Carrot and zucchini pasta with grilled fish by WW

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.

Notes

SERVING SUGGESTION: Salad leaves, lemon wedges and a wholegrain bread roll.

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