Garlic Fish and Veggie Pasta
A simple, rustic pasta dish that's full of colorful and nutritious vegetables and the rich goodness of parmesan. Simple, but you'll love it.
Servings
Produce
Garlic (Organic)
2 1 Clove
Carrot (Organic)
5 2.5 oz
Zucchini (Organic)
8 4 oz
Yellow Squash (Organic)
8 4 oz
Kale (Organic)
6 3 oz
Rosemary
1/4 0.125 oz
Protein & more
Rotini Pasta
10 5 oz
Parmesan cheese, grated
2 1 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Slice carrots, zucchini and yellow squash into ¼" coins. b. Chop kale leaves bite-sized. c. Mince garlic and rosemary leaves.
Instructions
1
Cook the pasta:
a. In large saucepan or dutch oven over high heat, add 8 cups water (4 cups for 2-person portion). Cover and bring to a boil.
b. Add 1 tsp salt and rotini pasta; immediately stir.
c. Reduce heat to medium-high and cook penne until al dente, about 10-12 minutes.
d. When pasta is cooked, drain and rinse with cold water.
2
Meanwhile stir-fry the fish and veggies:
a. Chop mahi mahi into bite-sized pieces. Season with ¼ tsp salt and ¼ tsp black pepper.
b. Heat 1 tbsp olive oil in a saute pan. Add the garlic (mince) and mahi mahi. Saute for 5-6 minutes, or until fish is 3/4 done. Remove from pan.
c. Add 1 tbsp olive oil to the pan. Add the carrots, zucchini and yellow squash (slice all into ¼: coins). Saute for 3-4 minutes.
d. Add the kale (chop bite-sized). Saute for 3 more minutes. Add the rosemary (mince leaves).
e. Add the mahi mahi and continue stir-frying for 3-4 minutes more, or until fish is cooked and carrots are fork-tender.
f. Add the cooked pasta and stir to combine well.
3
Serve:
a. Divide fish and veggie pasta amongst bowls.
b. Sprinkle grated parmesan cheese on top. Enjoy!
Chef's notes
You can cook this meal and refrigerate it in an airtight container for a week.
This recipe has been adapted from Tasty
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA