Ingredients
- 4 oz Linguine pasta
- 2 tbsp Extra-virgin olive oil
- 3 cloves Garlic minced
- 2 tbsp Panko breadcrumbs
- 2 tbsp Red onion minced
- 1 cup Mushrooms sliced
- 4 oz Cod filet Cut into bite sized pieces
- 1 tbsp Butter
- 2 tbsp Parmesan cheese grated
- 1 cups Arugula
- 1/2 tsp Fresh oregano chopped
- 2 slices Crusty bread toasted, drizzle with oil if desired season with salt and pepper
Instructions
- Bring a medium pot of salted water to a boil. Once the majority of the meal has been completed cook the pasta according to the directions on the package. Reserve 1/4 cup of the pasta water and drain the rest well.
- Heat a nonstick pan on medium low heat. Once hot, add half of the oil, along with half the garlic, and breadcrumbs. Spread them out in thin layer to cover the bottom of the pan, stir occasionally and toast them to golden brown. Season to taste with salt and pepper. Lay the breadcrumbs out on paper towels to drain excess grease and set aside.
- In the same pan add the remaining oil and turn the heat up to medium. Saute the onion until it starts to soften, then add in the mushrooms and rest of the garlic; saute until the mushrooms brown and soften. Add in the cod and saute until firm.
- Toss in the pasta, butter, and half of the parmesan. Add a little of the reserved pasta water a tablespoon at a time as needed to moisten. Season with salt to taste. Remove from the heat and toss with the arugula and oregano.
- Portion the pasta and top generously with breadcrumbs. Garnish with parmesan. Serve with bread.
Nutrition
Calories: 552kcal | Carbohydrates: 61g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 324mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 3mg
Linguine Oreganato
Ingredients
- 4 oz Linguine pasta
- 2 tbsp Extra-virgin olive oil
- 3 cloves Garlic minced
- 2 tbsp Panko breadcrumbs
- 2 tbsp Red onion minced
- 1 cup Mushrooms sliced
- 4 oz Cod filet Cut into bite sized pieces
- 1 tbsp Butter
- 2 tbsp Parmesan cheese grated
- 1 cups Arugula
- 1/2 tsp Fresh oregano chopped
- 2 slices Crusty bread toasted, drizzle with oil if desired season with salt and pepper
Instructions
- Bring a medium pot of salted water to a boil. Once the majority of the meal has been completed cook the pasta according to the directions on the package. Reserve 1/4 cup of the pasta water and drain the rest well.
- Heat a nonstick pan on medium low heat. Once hot, add half of the oil, along with half the garlic, and breadcrumbs. Spread them out in thin layer to cover the bottom of the pan, stir occasionally and toast them to golden brown. Season to taste with salt and pepper. Lay the breadcrumbs out on paper towels to drain excess grease and set aside.
- In the same pan add the remaining oil and turn the heat up to medium. Saute the onion until it starts to soften, then add in the mushrooms and rest of the garlic; saute until the mushrooms brown and soften. Add in the cod and saute until firm.
- Toss in the pasta, butter, and half of the parmesan. Add a little of the reserved pasta water a tablespoon at a time as needed to moisten. Season with salt to taste. Remove from the heat and toss with the arugula and oregano.
- Portion the pasta and top generously with breadcrumbs. Garnish with parmesan. Serve with bread.
Nutrition
Calories: 552kcalCarbohydrates: 61gProtein: 24gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 324mgPotassium: 625mgFiber: 3gSugar: 4gVitamin A: 475IUVitamin C: 5mgCalcium: 136mgIron: 3mg
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