Subj : BH&G 2272
To   : ALL
From : DAVE DRUM
Date : Thu Apr 01 2021 15:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Ribbon Pappardelle w/Tilapia
 Categories: Seafood, Vegetables, Pasta, Chilies, Cheese
      Yield: 4 Servings
 
      4    (4 oz ea) tilapia filets
           Salt & ground black pepper
      1 sm Zucchini or yellow summer
           - squash
      1 lg Carrot
      1 c  Broccoli florets
    1/2    Recipe Homemade Pappardelle
           +=OR=+
      8 oz Dried pappardelle
    1/2 c  Dry white wine
    1/2 c  Chicken broth or vegetable
           - broth
      1 ts Snipped fresh rosemary
    1/4 ts Salt
    1/2 ts Crushed red pepper
    1/2 c  Cherry or grape tomatoes;
           - halved
    1/2 c  Fine shredded Parmesan
      4 ts Snipped fresh oregano
           Grated Parmesan cheese
           - (opt)
 
  Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper
  towels. Preheat broiler. Measure thickness of tilapia
  filets. Place tilapia fillets on the greased rack of an
  unheated broiler pan. Sprinkle with salt and black pepper.
  Broil 4 to 5 inches from the heat for 4 to 6 minutes per
  1/2" thickness of fish or just until fish flakes easily
  when tested with a fork.
  
  Meanwhile, bring a large pot of salted water to boiling.
  Trim zucchini. Trim and peel carrot. Using a vegetable
  peeler, cut the zucchini and carrot lengthwise into thin
  ribbons. Set aside. Cook Homemade Pappardelle and broccoli
  in the boiling salted water about 4 minutes or until pasta
  is tender. (Or cook dried pappardelle according to package
  
  directions, adding broccoli for the last 4 minutes of
  cooking time.) Drain, reserving 1/2 cup of the cooking
  water.
  
  In a large skillet combine wine, broth, rosemary, the 1/4
  teaspoon salt, and the crushed red pepper. Bring to
  boiling; reduce heat. Simmer, uncovered, about 4 minutes
  or until liquid is reduced by half. Add the reserved 1/2
  cup cooking water. Bring just to boiling. Add drained
  pasta, broccoli, and vegetable ribbons to skillet. Gently
  cook and stir until pasta is coated with sauce mixture and
  slightly thickened. Stir in cherry tomatoes, the 1/2 cup
  Parmesan cheese, and half of the oregano. Heat until
  cheese is incorporated and tomatoes are slightly softened.
  
  Swirl pasta and vegetables in pasta bowls with sauce.
  Break tilapia into large chunks and spoon over. Sprinkle
  with the remaining oregano. If desired, sprinkle with
  grated Parmesan cheese.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If your past is limited your future is boundless." -- Franklin Pierce
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