Colorful Tomato and Spinach Seafood Pasta
By: Kristi Rimkus
Published: Wednesday, December 23, 2009 - 9:05am

Ingredients




4 ounces whole wheat pasta, spaghetti
1 large shallot, finely chopped
2 cloves garlic, minced
4 cups spinach, chopped
2 large Roma tomatoes, chopped
8 ounces cod (or any light meat fish or shrimp), cut into bite sized pieces
1/2 cup chicken broth
 cup white wine
2 tablespoons lemon juice, fresh squeezed
2 tablespoons flour
1/4 cup to ½  basil (dependent on your taste), roll leaves together and then slice into thin pieces
2 tablespoons parmesan cheese , shredded
1 tablespoon olive oil
salt and pepper to taste

Preparation

1 Cook spaghetti according to package directions. 2 Heat oil in large non-stick skillet. Add onion and garlic and cook 3 – 4 minutes. 3 Add tomatoes and cook another 3 – 4 minutes until tender. 4 Toss cod with flour and salt and pepper to taste. 5 Add cod to pan and cook another 3 minutes, add another tsp olive oil if necessary. 6 Add chicken broth and wine and cook another 3 minutes, stirring gently to make sauce, but not break up fish. 7 Add spinach and basil and cook another 3 – 4 minutes until spinach just wilts and sauce has reduced nicely. 8 Top pasta with cod and parmesan cheese.

About


Okay, I admit defeat. I just don’t get pasta. You could take this dish without the pasta and it’s 200 calories less per serving. Add the pasta (even better for you whole wheat – not whole grain, but whole wheat -pasta), and the calories skyrocket! I guess for me, I’d rather have a whole grain roll for that many calories (or less)!
Even so, I have a pasta lover in the house. He loves those heavy pasta sauces full of put you in the grave fat and calories, so I decided to try a lighter version of his favorite seafood pasta.
He loved the dish, but I have to admit he thought I could have added some cream and butter. Maybe next time I’ll add some fat free half and half. 
Happy cooking!