Roasted Garlic & Italian Herb Fillets with Grilled Vegetable Penne
Grilled vegetables are tossed with penne pasta and served alongside Gorton’s Roasted Garlic & Italian Herb Artisan Fillets for a savory meal in under 30 minutes.
Ingredients
Gorton's seafood
5 fillets (one package) Gorton’s Roasted Garlic & Italian Herb Artisan Fillets
5 oz. dry penne pasta
1 large zucchini, cut into ½-inch pieces
1 large yellow squash, cut into ½-inch pieces
2 large carrots, cut into ¼-inch pieces
½ red bell pepper, cut into ¼-inch strips
2 cloves garlic, minced
¼ cup olive oil
Salt and pepper, to taste
1 tbsp. fresh parsley, chopped
Preparation
Step 1
Heat grill to medium-high and preheat oven.
Step 2
Prepare Gorton’s Roasted Garlic & Italian Herb Fillets and penne pasta according to package directions.
Step 3
Place the vegetables and garlic on a large sheet of aluminum foil or grill pan sprayed with non-stick spray. Brush vegetables with olive oil and season with salt and pepper. Seal vegetables in the foil.
Step 4
Place the foil pack or grill pan on the preheated grill and cook 20 minutes, until vegetables are tender.
Step 5
Carefully remove vegetables from grill and cut open foil pack (beware of escaping steam).
Step 6
Fold grilled vegetables into cooked penne pasta and garnish with fresh parsley.
Step 7
Serve Gorton’s Roasted Garlic & Italian Herb Artisan Fillets alongside vegetable penne medley, and enjoy!
Featured product
Roasted Garlic & Italian Herb
