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Fettucine with Pangasius, Spinach and Pancetta https://www.metro.ca/userfiles/image/recipes/pangasius-fettucin-epinards-pancetta-5654.jpg PT10M PT15M PT25M
Cook pasta al dente according to package instructions. Reserve. Season fillets both sides with salt and pepper. In a skillet, heat olive oil on high and brown fish, shaking the skillet to prevent fish from sticking. Reduce heat to medium and cook 3 - 4 minutes. Turn fillets over with a spatula; add garlic and cook 1 - 2 more minutes until fish is easily flaked with a fork but still moist. Remove and wrap fillets in foil to keep them hot. In the same skillet, cook pancetta for 3 - 5 minutes until crisp. Whisk in balsamic vinegar. Add spinach, stirring to coat them with sauce. Cook for another minute. To serve, lay a fillet on a bed of hot fettucine in the centre of the plate, top with cooked spinach and drizzle with sauce.
4
375 g fettuccine 4 pangasius fillets 2 Tbsp. (30 mL) extra virgin olive oil 2 garlic cloves, minced 1 mild pancetta, about 1/2 in. (1 cm) thick, diced small 3 Tbsp. (45 mL) balsamic vinegar 10 oz baby spinach
Fettucine with Pangasius, Spinach and Pancetta

Fettucine with Pangasius, Spinach and Pancetta

Rate this recipe
14 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 375 g
    fettuccine
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    BARILLA PASTA

    BARILLA PASTA

    2 for $3.00

    340 - 454 g SELECTED VARIETIES

  • 4
    pangasius fillets
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2
    garlic cloves, minced
  • 1
    mild pancetta, about 1/2 in. (1 cm) thick, diced small
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 10 oz
    baby spinach
Imprimer ma sélection

Preparation

Cook pasta al dente according to package instructions. Reserve.

Season fillets both sides with salt and pepper.

In a skillet, heat olive oil on high and brown fish, shaking the skillet to prevent fish from sticking.

Reduce heat to medium and cook 3 - 4 minutes.

Turn fillets over with a spatula; add garlic and cook 1 - 2 more minutes until fish is easily flaked with a fork but still moist.

Remove and wrap fillets in foil to keep them hot.

In the same skillet, cook pancetta for 3 - 5 minutes until crisp.

Whisk in balsamic vinegar.

Add spinach, stirring to coat them with sauce.

Cook for another minute.

To serve, lay a fillet on a bed of hot fettucine in the centre of the plate, top with cooked spinach and drizzle with sauce.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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