• 4servings
  • 35minutes
  • 355calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, C, D, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) multigrain or whole wheat fusilli pasta

  2. 1 teaspoon(s) olive oil

  3. 1 medium red onion , coarsely chopped

  4. 1 medium red pepper , cut into 1/2-inch pieces

  5. 3 clove(s) garlic , chopped

  6. 1/4 teaspoon(s) crushed red pepper

  7. 1/2 cup(s) fat-free marinara sauce

  8. 1 can(s) (14 1/2 ounces) Italian-style diced tomatoes

  9. Salt

  10. 1 pound(s) cod fillet , cut into 1-inch chunks

  11. Fresh basil leaves for garnish

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in nonstick 4-quart saucepan, heat olive oil over medium heat. Add onion and red pepper, and cook 8 to 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in garlic and crushed red pepper; cook 1 minute. Stir in marinara sauce, diced tomatoes, and 1/2 teaspoon salt; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 5 minutes more.

  3. Add cod chunks to sauce, pressing down with the back of a spoon to submerge in tomato sauce. Cover and cook over medium heat about 6 minutes or until cod is cooked through.

  4. To serve, drain pasta well and place in 4 large shallow bowls; top with cod and sauce. Garnish with basil.


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