Penne with Fish and Spinach

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Basta Pasta! This pasta dish can be served warm as a main meal or cold as a pasta salad for lunch or a snack.

Fusilli, penne, pappardelle, zitti, farfalle, rotini…most of us don’t even know where the list ends, by most of us do love pasta. And many children do too, especially if it comes with cheese. Pasta dishes are quick to make (most pasta takes 10-15 minutes to cook) and easy to serve and store. If you opt for whole grain pasta, it’s also a great source of a dietary fiber.

It’s a fun meal for even very young children since penne pieces are easy for little fingers to grab. A combination of spinach, garlic and corn provides plenty of important nutrients; fish is high in protein, omega-3 fatty acids and B-vitamins, all essential for growing bodies but also a necessary part of a balanced adult diet. Try to use organic or locally grown vegetables where possible, especially spinach.

penne with fish and spinach
Ingredients (yields 4-6 servings):
2 fish filets (red snapper or similar white fish)
1 package whole wheat penne pasta
1 medium white onion, chopped
3 cloves of garlic, chopped
2 cups fresh or frozen spinach, chopped
2 cups fresh or frozen sweet corn
3 tablespoons olive oil
1 teaspoon fresh or dried basil, chopped
1/2 cup Pecorino Romano or Parmesan cheese, shredded

Salt & pepper to taste

Directions:

  1. Bring one gallon of water to a boil.
  2. Add penne and a pinch of salt. Cook for 11 minutes or as recommended on the packaging.
  3. Drain penne and toss with 1 tablespoon olive oil and set aside.
  4. In a large sauté pan, heat remaining olive oil, add garlic and onion and stir on medium heat until lightly golden. Add fish and cook on both sides until it starts breaking into pieces.
  5. Add spinach and corn and stir all ingredients together for another 5 minutes or until vegetables are cooked.
  6. Add penne and toss.
  7. Top with shredded cheese and basil. Serve on a plate or in a bowl.
pasta salad

 Enjoy this yummy and nutritious meal!

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