Fresh pasta is the speedy cook’s best friend and with fresh leek, white wine and garlic, this silky dish packs a big flavour punch.
Ingredients
- 1 x 375g pkt fresh lasagne sheets, cut into thick strips lengthways
- 60ml (1/4 cup) extra virgin olive oil
- 1 large leek, pale section only, thickly sliced
- 2 garlic cloves, finely chopped
- 1/4 teaspoon dried chilli flakes
- 1/4 cup chopped fresh continental parsley
- 500g white fish fillets (such as ling), coarsely chopped
- 80ml (1/3 cup) white wine
- 1 teaspoon finely grated lemon rind
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Return to the pan.
- Step 2Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the leek, garlic and chilli and cook, stirring occasionally, for 2 minutes or until soft. Stir in the parsley. Increase heat to high. Add the fish. Cook, stirring occasionally for 3 minutes or until almost cooked. Add the wine and simmer for 1 minute or until the liquid has reduced slightly.
- Step 3Add the fish mixture and lemon rind to the pasta. Toss well to combine. Divide among serving bowls to serve.
- Low carb
Nutrition
2300 kj
Energy
17g
Fat Total
2.5g
Saturated Fat
5g
Fibre
42g
Protein
56g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a change, swap fish for green prawns, peeled leaving tails intact.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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