Mediterranean Cod with Tossed Penne Pasta
Bring the vibrant flavors of the Mediterranean to your table with this delightful Mediterranean Cod with Tossed Penne Pasta recipe. Featuring tender, golden-seared cod fillets nestled in a tangy garlic and white wine sauce, this dish is brimming with fresh ingredients like juicy cherry tomatoes, briny Kalamata olives, and nutrient-packed baby spinach. The al dente penne absorbs every bit of the zesty lemon juice and aromatic dried oregano, perfectly tying the dish together. Finished with a sprinkle of Parmesan cheese and a garnish of fresh parsley, it’s a stunning yet easy-to-prepare dinner that’s ready in just 40 minutes. Ideal for weeknights but elegant enough for entertaining, this recipe is a Mediterranean-inspired masterpiece for seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Cod fillets
- 12 oz Penne pasta
- 2 cups Cherry tomatoes
- 1 cup (pitted and halved) Kalamata olives
- 3 cups Baby spinach
- 4 cloves (minced) Garlic cloves
- 1 whole (zested and juiced) Lemon
- 4 tbsp Extra virgin olive oil
- 1 cup Dry white wine
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- to taste Salt
- to taste Black pepper
- 0.5 cup (grated) Parmesan cheese
- 2 tbsp (chopped) Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, preheat a large skillet over medium heat. Add 2 tablespoons of olive oil.
Season the cod fillets with salt, black pepper, and a pinch of dried oregano. Sear the fillets in the skillet for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for 1 minute, or until fragrant.
Add the cherry tomatoes, kalamata olives, and red pepper flakes. Sauté for 3-4 minutes, until the tomatoes begin to soften.
Pour in the dry white wine and deglaze the skillet by scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Add the baby spinach and stir until just wilted. Return the cooked cod fillets to the skillet, nestling them into the sauce.
Add the cooked penne pasta to the skillet and toss gently, ensuring the sauce coats the pasta evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
Stir in the lemon juice and zest, adjust seasoning with salt and pepper, and sprinkle with grated Parmesan cheese.
Serve the Mediterranean cod and tossed penne pasta warm, garnished with fresh parsley.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
