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Tuesday, November 28 2017

Enter your pantry to make these low-stress and budget friendly dinners. These simple recipes start with pantry staples (and some fresh ingredients, too!) for a delicious weeknight dinner. Try our chicken skillets, whole grain bowls, and more!


12 - ounces fresh or frozen tilapia flillets
8 - ounces dried linguine
1/8 - teaspoon salt
1/8 - teaspoon black pepper
2 - tablespoons olive oil
1 - cup finely chopped onion
1 - 8 ounce fennel bulb, trimmed, cored and chopped (1 cup)
1- tablespoon minced fresh garlic (6 cloves)
1 - tablespoon capers
1 - teaspoon dried Italian seasoning, crushed
1 - 14 1/2 ounce can diced tomatoes (undrained)
1 - 8 ounce can tomato sauce
1 - tablespoon snipped fresh Italian parsley


Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

Cook pasta according to package directions. Drain, reserving 1/4 cup of the cooking water. Set pasta and water aside. Meanwhile, sprinkle fish with salt and pepper. In an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add fish. Cook about 6 minutes or until fish flakes easily. Remove fish from skillet.

Add the remaining 1 Tbsp. oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce, and the reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat. Stir in the pasta and fish, stirring to break up fish slightly. Sprinkle with parsley.

NUTRITION FACTS (Coastal Linguine)

Per serving: 283 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 28 mg chol. , 458 mg sodium , 39 g carb. , 4 g fiber , 5 g sugar , 18 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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