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Publix Simple Meals

Pesto Grouper With Penne Pasta Pomodoro

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Preheat grill; put water on to boil for pasta


-- Rinse and chop herbs for both recipes - 10 minutes


-- Prepare pasta through step 4 - 15 minutes


-- Prepare grouper; complete pasta and serve - 10 minutes


Pesto Grouper

Ingredients

fresh basil leaves (about 3/4 cup)

1/4 cup mayonnaise

1 teaspoon Dijon mustard

2 tablespoons basil pesto

1 1/2 pounds grouper fillets

1 tablespoon Montreal steak seasoning

Steps



1. Preheat 2-sided tabletop grill. Chop (rinsed) basil leaves finely; then measure (1/2 cup) and place in medium bowl. Stir in mayonnaise, mustard, and pesto until well blended.

2. Remove any bones from fillets. Sprinkle both sides of fish with steak seasoning.

3. Coat fish with basil mixture and place on grill, topping with any remaining mixture. Wash hands. Cover and grill 5-7 minutes or until internal temperature reaches 145°F. Use meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve.


Penne Pasta Pomodoro

Ingredients

10-15 fresh basil leaves

5-6 sprigs fresh parsley

1 tablespoon extra-virgin olive oil

4 cloves fresh garlic

1 tablespoon capers

1 (26.5-ounce) box chopped tomatoes (well-drained)

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces penne rigate pasta

2 tablespoons butter

Steps



1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Chop (rinsed) basil (2 tablespoons) and parsley (1 tablespoon); measure and set aside.

2. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan; swirl to coat. Crush cloves into pan, using garlic press. Use knife to remove garlic from bottom of press.

3. Add capers, tomatoes, salt, and pepper. Reduce to low and cook 8-10 minutes, stirring often, until flavors are well blended.

4. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.

5. Stir herbs and butter into tomatoes. Cook 2 minutes, stirring occasionally, until blended. Drain pasta thoroughly and add to tomato mixture. Serve.


Aprons Advice

The fish recipe fits with many low-carb food plans. An herb-chopper or food processor will simplify the chopping process.

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Please see individual recipes for nutritional information.

Pesto Grouper

CALORIES (per 1/4 recipe) 299kcal; FAT 16g; CHOL 73mg; SODIUM 742mg; CARB 2g; FIBER <1g; PROTEIN 34g; VIT A 5%; VIT C 0%; CALC 5%; IRON 9%

Penne Pasta Pomodoro

CALORIES (per 1/4 recipe) 328kcal; FAT 10g; CHOL 15mg; SODIUM 347mg; CARB 50g; FIBER 7g; PROTEIN 9g; VIT A 27%; VIT C 40%; CALC 1%; IRON 14%