Lemon and olive pasta with fish

When you're after a fresh & light pasta main, this one is easy & flavoursome. Farfalle pasta is topped with lemon & garlic, with asparagus, olives & capsicum.

When you’re after a fresh & light pasta main, this one is easy & flavoursome. Farfalle pasta is topped with lemon & garlic, with asparagus, olives & capsicum.

Ingredients

300 g farfalle pasta

4 x 125 g thin skinless white fish fillets, bones removed

Salt and pepper, to taste

⅓ cup olive oil

2 zucchini, thinly sliced

1 red capsicum, finely chopped

1 bunch fresh asparagus, trimmed, cut into 2 cm lengths

¼ cup sliced Kalamata olives

2 cloves garlic, crushed

1 tbsp finely grated fresh lemon rind

½ cup finely chopped fresh parsley

Method

1.Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.

2.Meanwhile, place fish on an oiled, oven tray. Season. Drizzle with 1 tblsp of the oil.

3.Cook in a hot oven (200C) for about 10 minutes, or until cooked.

4.Heat remaining oil in a large frying pan over a medium to high heat. Add zucchini. Cook, stirring occasionally, for 5 minutes, or until tender. Add capsicum, asparagus, olives and garlic. Cook, stirring, for 1 minute.

5.Combine zucchini mixture and pasta in a large bowl. Stir in half the rind, juice and half the parsley.

6.Serve pasta topped with fish. Sprinkle with remaining rind and parsley.

Chantal Walsh