Imperfect Produce x Barilla Chickpea Pasta Dinner: Lemon Caper Grouper, Sun-dried Tomato & Veggie Pasta, Shaved Zucchini & White Asparagus Salad

In my last Imperfect Product box I had a little surprise - a box of Barilla’s new protein packed plant based pasta with only ONE ingredient: chickpea flour. I was excited to give it a try since I’ve tested out a lot of other legume/grain based dried pasta’s out there and I am happy to report that it is awesome. It doesn’t fall apart or get as filmy as some others and it doesn’t have a lingering aftertaste IMO. It took exactly 10 minutes to cook and was the perfect addition to this all around awesome meal. And lucky for me my husband ended up having a work dinner so there were leftovers for the next day’s lunch!

Truthfully I prepped the veggies ahead of time during Ford’s second nap (about 15 min) and then the actual cook time for the whole thing was 35 min. It was a fun meal with multiple new components and I can’t wait to share below!

For The Pasta

What I Used:

• 1 cup Barilla Chick Pea pasta

• 1 zucchini diced (used what was left from the shavings for the salad)

• 1 red bell pepper diced

• 2 tbsp chopped sun-dried tomatoes 

• Palmful of fresh chopped parsley 

How To:

1. Sauté the zucchini and bell pepper until golden and tender with salt & pepper

2. Place in a large bowl and set aside adding to it the sun-dried tomatoes & parsley

3. While the fish is cooking drop the pasta in which takes 10 minutes to cook once water is boiling.

4. When the pasta is done strain it leaving a tiny bit of water and toss in the large bowl with the peppers etc

5. Give it a good mix, add salt & pepper if needed or cheese!

For The Fish

What I Used:

• one 8oz portion of grouper (no skin or bone) or other white fish like halibut

• 3 tbsp flour seasoned with salt & pepper

• 1 tbsp capers

• 1/2 cup white wine

• 1/2 tbsp butter

• 2 cloves of minced garlic

How To:

1. Dredge the fish lightly in the flour mixture and shake off excess

2. Pan fry in oil over high heat on both sides until golden (use the same pan & oil from the veggies)

3. Place on a baking sheet lined with parchment paper for 10 min in the oven at 400 degrees

4. Turn down the pan and add the garlic, capers and half of the white wine

5. Let it reduce

6. Add the rest of the wine & continue reducing

7. When the fish is done in the oven add it back into the sauce & add then butter 

8. Serve with a squeeze of lemon

For The Salad

What I Used

• Shaved zucchini (about 1/4 of the zucchini)

• 5-6 pieces of asparagus (I used white) cut very thin on a diagonal

• 1 diced avocado

• 1 tbsp chopped chives 

• Dressing: olive oil, white balsamic, lemon juice, maple syrup, salt & pepper 

How To:

1. Toss everything together and gobble down!