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1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in deep nonstick 12 inch skillet, heat 2 teasponns oil over medium-high heat until hot. Add mahimahi; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook 3 to 4 minutes or just until mahimahi turns opaque in center, gently stirring. Transfer mahimahi to plate; set aside.
3. In same skillet, heat remaining 1 tablesppon oil over medium heat until hot. Add garlic and cook 1 minute or until golden, stirring constantly. Add tomatoes; cover and cook 4 to 5 minutes or until tomatoes burst, stirring occasionally. Stir in wine, half of basil, 1/4 teaspoon salt and 1/8 teasoon pepper; cook uncovered, 1 minute to blend flavors.
4. Reserve 1/4 cup pasta cooking water, then drain pasta. Add pasta, reserved cooking warer, mahimahi, and remaining basil to tomato mixutre in skillet; toss until well combined.
Each serving; 380 calories, 33 g protein, 45 g carbohydrate, 8 g total fat (1 g saturated), 6 g fiber, 83 mg cholesterol, 500 mg sodium
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 348.2mg | 9 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.6g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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