Adobo Snapper Spaghetti

ZENB Spaghetti shines bright alongside earthy adobo seasoned snapper for the ultimate balance of flavor. While deciding when to make this recipe again, remember this recipe is low in calories, a good source of protein, and low in fat.

• 8 ounces ZENB Yellow Pea Spaghetti, uncooked
• 2 teaspoons olive oil, divided
• 1-pound boneless skinless snapper fillets
• 1-1/2 teaspoons adobo seasoning, divided
• 1 small red bell pepper, seeded and chopped
• 1 small shallot, thinly sliced
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 2 tablespoons fresh cilantro leaves

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/4 cup pasta cooking water; drain.

2.

Heat 1/2 teaspoon oil in large skillet on medium-high heat. Season snapper on both sides with 1 teaspoon adobo seasoning. Add snapper to skillet; cook 2 minutes on each side, until golden-brown and cooked through. Transfer to clean plate. Flake into bite-size pieces when cooled.

3.

Wipe out skillet with paper towel. Heat remaining oil in skillet on medium-high heat. Add bell pepper, shallot, remaining adobo seasoning and garlic; cook 1-2 minutes, stirring frequently, until fragrant. Add tomatoes and reserved pasta water; cook 8-10 minutes, stirring occasionally, until tomatoes burst and sauce is thickened. Add pasta and snapper; toss gently to coat. Sprinkle with cilantro before serving.