Mediterranean fettuccine
0
- Total Time25 min
- Makes4 servings
Ingredients
400 g fettuccine pasta
2 cooked haddock fillets
1/4 cup olive oil
2 minced garlic cloves
1/4 cup white wine
1 1/2 cups Tomato Relish, leftover from Haddock with Tomato Relish (link below)
1/4 cup chopped parsley
fresh pepper, to season
1 lemon, cut into wedges
Instructions
COOK fettuccine in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 9 min.
FLAKE cooked haddock fillets (from Haddock with Tomato Relish) with 2 forks or your fingers.
HEAT a large non-stick frying pan over medium. Add olive oil, then minced garlic and hot-red-chili flakes. Cook, stirring often, 30 sec. Add white wine and continue cooking, 1 min. Stir in tomato relish (from Haddock with Tomato Relish) and cook until tomatoes are soft, 1 to 2 more min. Stir in pasta, flaked haddock and parsley until combined. Season with fresh pepper. Serve with lemon wedges.
Nutrition (per serving)
Calories 716, Protein 40g, Carbohydrates 82g, Fat 24g, Fibre 4g, Sodium 326mg.
Excellent source of Vitamin B12.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.