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Cod with Beet Pesto Pasta


Cod with Beet Pesto Pasta

Prep time: 20 minutes

Cook time: 15 minutes

Serves 4

8oz. whole-wheat spaghetti

1 (8.8-oz) pkg. cooked, peeled beets

2 garlic cloves, minced

½ cup walnuts, toasted

½ cup grated fresh Parmesan cheese

3 to 4 tbsp. olive oil, divided

4 (4-oz.) cod fillets

4 tsp. fresh lemon juice


  1. In a large pot cook spaghetti al dente according to package directions. Reserve ½ cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water andtoss to coat until moist.)
  2. Meanwhile, for the pesto, in a food processor combine beets, garlic, walnuts and Parmesan; pulse until finely chopped. With food processor running, gradually add 2 tablespoons of the oil, adding an additional tablespoon of oil if necessary. Process until smooth. Season with salt and pepper to taste. Add pesto to spaghetti; toss to coat.
  3. Pat fillets dry with paper towels; season with salt and pepper to taste. Heat remaining 1 tablespoon oil over medium-high heat. Add cod to skillet; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drizzle fillets with lemon juice.
  4. To serve, spoon spaghetti evenly onto 4 plates, top with fish, and serve.


Per serving: 540 calories, 25g fat, 4.5g saturated fat, 60mg cholesterol, 620mg sodium, 51g carbohydrate, 2g fiber, 7g total sugars, 0g added sugars, 32g protein


Make it a meal: Serve with a pear and arugula salad.


[[Talking Points]]

Culinary: 3 ways to grate fresh Parmesan

  1. Microplane (great for small quantities)
  2. Box grater (great for medium quantities)
  3. Food processor (great for large quantities)


Nutrition: Beets
Beets contain high levels of antioxidant and anti-inflammatory agents that may help reduce the risk of some cancers.

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