Trend to try: Noo­dle power bowls

AC­TIVE TIME: 15 min. TO­TAL TIME: 40 min. SERVES: 4

First For Women - - Feel-Good File -

8 oz. gluten-free

lin­guine

1⁄2 cup minced onions 2 cloves gar­lic, minced 2 Tbs. olive oil

1 lb. bone­less cod fil­let 1 cup cherry toma­toes, halved

1 (8 oz.) jar roasted red pep­pers, drained and sliced 1⁄2 cup heavy cream

Per serv­ing: Cal. 516 Pro. 32g Carb. 50g Fiber 3g Sug. 4g Chol. 103mg Sod. 226mg To­tal fat: 20g Sat. 8g Trans. 0g

Heavy cream and smoky roasted red pep­pers cre­ate a rich, vel­vety sauce that’s per­fect paired with light, but­tery white wine like Chardon­nay

1 Cook pasta as pack­age di­rects (re­serve wa­ter). In pan over medium heat, cook onions and gar­lic in oil 5 min. Add cod; cook 10 min. or un­til cooked through, turn­ing.

2 Re­move cod to plate; add toma­toes, pep­pers and cream to pan. Let sim­mer 10 min., adding pasta cook­ing wa­ter to thin as needed. Stir in cooked pasta. Sea­son. Di­vide among 4 bowls; top with cod.

GLUTEN-FREE

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