Spicy Seafood Brodo with Calabrian Chiles & ZENB Elbows Pasta

SERVES 8

PREP TIME 10 minutes

COOK TIME 20 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 491g
Servings: 8

Calories: 390

Amount per Serving*% Daily Value
Total Fat8g10%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol45mg15%
Sodium910mg40%
Carbohydrates43g16%
Dietary Fiber9g32%
Total Sugar8g
Protein33g
Vitamin A15%
Vitamin C25%
Vitamin Dmcg0%
Calcium128mg10%
Iron6mg35%
Potassium1212mg25%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Elbows Pasta

This dish brings a little spice to your ZENB Elbows Pasta making by using Calabrian Chiles. This dish provides a good source of protein while staying low calorie, low fat, and low cholesterol.

INGREDIENTS

  • 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
  • 2 tablespoon olive oil, divided
  • 1 medium onion, cut into thin slivers
  • 1 fennel bulb, cored, thinly sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon Calabrian chile paste
  • 1 tablespoon capers, rinsed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine
  • 1 navel orange, zested, juiced
  • 1 can (28 ounces) crushed San Marzano tomatoes
  • 1 carton (32 ounces) seafood stock
  • 1-1/2 pounds mussels, scrubbed, debearded
  • 1 pound boneless, skinless sea bass filet, cut into 1-1/2-inch pieces
  • 1-1/2 cups loosely packed basil leaves, torn
  • 1 lemon, cut into wedges

INSTRUCTIONS

1.

Cook ZENB Pasta 1 minute less than directed on package. Drain.

2.

Meanwhile, heat oil in large Dutch oven on medium-high heat until shimmering. Add onion, fennel, garlic, chile paste, capers, salt & pepper; cook 3-4 minutes stirring frequently until softened. Add wine, orange juice & zest; cook 3-4 minutes or until liquid is reduced by half. Stir in tomatoes and stock; bring mixture to a boil.

3.

Reduce heat to medium. Add mussels and fish; cover. Cook 5-7 minutes, or until fish is opaque and shells are fully open. Discard any unopened mussels.

4.

Add pasta to pot; mix gently until pasta is tender and heated through. Ladle into bowls; serve topped with remaining olive oil, basil and lemon wedges.

Tasty Tips

Most mussels sold are farm-raised and need very little cleaning. Grab the thin, hair-like membrane sticking out of the shell and pull firmly toward the hinged end to debeard.

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