Roasted Pasta Primavera with Whitefish

pasta primavera with whitefish~the comyn space

For the Whitefish: (serves 2)
2 4 oz fillets of whitefish
salt and freshly ground black pepper
cooking spray
lemon wedges for serving

For the Roasted Pasta Primavera: (serves 6)
1/2 pound whole wheat short pasta (fusilli, penne)
1 pound zucchini, sliced into 1/4 inch rounds
1 pound yellow squash, slicked into 1/4 inch rounds
1/2 pound asparagus, ends discarded, cut into 1 inch lengths
1 red bell pepper, cut into 3/4 inch squares
1 pint cherry tomatoes, halve the large ones
5 cloves garlic, minced
1/4 cup finely chopped red onion
2 tsp dried oregano
2 tsp dried thyme
1 tbsp olive oil
1 tsp salt
freshly ground black pepper
2 tbsp balsamic vinegar
handful fresh basil, roughly chopped
parmesan cheese

Preheat the oven to 450. Generously spray two cooking sheets with cooking spray. Toss all veggies, olive oil, herbs, garlic, salt and pepper. Put water onto boil and cook pasta according to package directions. Arrange in a single layer and bake for 15 minutes. Toss and cook for another 15 minutes. Once veggies are roasted and sizzling, remove from oven. Spray another tray and place both fillets, top with salt and pepper. Roast for 7-10 minutes, until cooked thru and blackened. Meanwhile, toss veggies, pasta, balsamic, basil and parmesan. Season to taste with salt and pepper. Serve with whitefish.

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