The weather may be cooling down, but that doesn’t mean we have to kick our summer diets to the curb. Fall is the perfect time to experiment with new ingredients and flavors; think of your most loved comfort food and turn it on its head. This light and herbaceous Green Goddess Pasta with Pesto Tilapia is a healthier way to enjoy a warm and hearty dish (without the guilt!).
Green Goddess Pasta with Pesto Tilapia
- 4 Regal Springs Tilapia fillets
- 4 tbsp pesto
- 1 tbsp olive oil
- 1 small head broccoli cut into florets
- 10 asparagus spears cut into 2ʺ pieces
- ⅔ cup frozen green peas
- 2 garlic cloves minced
- Salt and pepper to taste
- 16 oz whole wheat pappardelle or fettuccine
- ½ cup reserved pasta water
- 1 tbsp butter
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- ¼ cup parmesan cheese
- ½ lemon juiced
Preheat oven to 400˚.
Once heated, place Tilapia fillets onto a baking sheet lined with parchment paper. Cook for 10–12 minutes, depending on the thickness of the fillets. Once cooked, top each fillet with pesto.
Heat a large skillet over medium heat. Add olive oil, broccoli, asparagus, green peas and garlic. Season with salt and pepper to taste. Cook on medium for 15–20 minutes, tossing occasionally, until the vegetables are softened to your liking.
Meanwhile, heat a large pot of salted water over high heat. Once boiling, cook your pasta according to the package instructions.
Once pasta is cooked, add the noodles and reserved pasta water to the large skillet with the vegetables. Reduce to low heat and add in butter, herbs, parmesan and lemon juice. Toss until well combined.
Divide your pasta between four bowls, and serve each with a pesto Tilapia fillet.
Calories are per serving.
Eager to try this recipe at home? Consult our store locator to find your nearest Tilapia retailer.