Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan January 15, 2013

Jamie says: I visited Kathryn in her new place for the first time this past weekend. We’re growing up so much… each in our own apartments, working our second jobs. Somehow, despite the two and a half year age difference, we tend to make these life changes together. It was a fun and special weekend spent together. We cooked together like old times… it brought me back to the days of 1710 (and I’m not talking the year).

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

At first we were thinking of restaurants to try, but then the idea to cook in seemed very appealing for the night.

We made our plates...

We made our plates…

I loved K’s make-shift table. Not bad for her first week in the new place, eh?

...and ate dinner on the floor (check out K's innovative make-shift table)

…and ate dinner on the floor (check out K’s innovative make-shift table)

The Parmesan cheese was the perfect touch to this oil-based pasta with both raw and cooked veggies. It was so tasty, you wouldn’t think twice that you were eating a “healthy pasta.”

We brought the cheese to the table and added it on as we went

We brought the cheese to the table and added it on as we went

Lemon-Pepper Mahi over Whole Wheat Pasta with Sauteed Garlic and Onion, Roasted Red Pepper, Tomatoes, Fresh Parsley, and Parmesan

Ingredients:

  • 1 filet frozen mahi mahi (Publix)
  • 2 slices lemon
  • dash pepper
  • 1/4 box whole grain pasta (Rozoni Healthy Harvest)
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic
  • 2 slices onion
  • 2 pieces roasted red pepper
  • 1 tomato
  • dash salt
  • 1/3 cup fresh parsley
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 400°F. Place frozen mahi mahi in a baking dish. Slice lemon and place on top of fish along with pepper. Bake for about 15 minutes or until fish is cooked throughout and flakes with a fork.
  2. In a medium pot on high heat, bring water to a boil. Add spaghetti and cook for 10 minutes. Drain water. Drizzle 1 Tbsp extra virgin olive oil on top and toss to coat.
  3. Chop onions and garlic. Pour 1 Tbsp extra virgin olive oil in a saute pan. Cook on medium-low heat for about 10 minutes or until soft and lightly brown.
  4. Chop roasted red pepper, tomato, and parsley. Sprinkle salt on tomato.
  5. Divide pasta among two bowls. Top with sauteed garlic and onion, roasted red pepper, tomatoes, fresh parsley, and Parmesan cheese. Enjoy!

Servings: 2

  • Nutrition note: According to the USDA, you should aim to make half your grains whole. Try a whole grain pasta for a change to help you meet this daily goal.
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