Mediterranean fettuccine

Total 25 min
Serves 4



400 g
fettuccine pasta
1/4 cup
minced garlic cloves
1/4 cup
1 1/2 cups
Tomato Relish, leftover from Haddock with Tomato Relish (link below)
1/4 cup
chopped parsley
fresh pepper, to season
lemon, cut into wedges


  • COOK fettuccine in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 9 min.
  • FLAKE cooked haddock fillets (from Haddock with Tomato Relish) with 2 forks or your fingers.
  • HEAT a large non-stick frying pan over medium. Add olive oil, then minced garlic and hot-red-chili flakes. Cook, stirring often, 30 sec. Add white wine and continue cooking, 1 min. Stir in tomato relish (from Haddock with Tomato Relish) and cook until tomatoes are soft, 1 to 2 more min. Stir in pasta, flaked haddock and parsley until combined. Season with fresh pepper. Serve with lemon wedges.


Calories 716
Protein 40 g
Carbohydrates 82 g
Fat 24 g
Fibre 4 g
Sodium 326 mg
Excellent source of Vitamin B12

Issue: September 2015

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