Italian

Snapper Arrabbiata - experiment 1 is for Dinner.

Snapper Arrabbiata - experiment 1 takes 20 minutes to prepare.

Snapper Arrabbiata - experiment 1 takes 20 minutes to cook.

Snapper Arrabbiata - experiment 1 makes 4 servings.

The ingredients for Snapper Arrabbiata - experiment 1 are:

1 lb. snapper (or mahi mahi or tilapia), cut into bite-sized pieces
2 Tbsp evoo
1/2 cup chopped onion
1/4 - 1/2 tsp. crushed red pepper flakes
5 cloves garlic, minced
2 Tbsp. tomato paste
1 14.5-oz can diced tomatoes, no salt added
1/2 cup organic vegetable broth
2 Tbsp. chopped fresh parsley
1 Tbsp finely sliced fresh basil

Here is how you make Snapper Arrabbiata - experiment 1:

Heat oil in large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; cook 2 min. Add tomato paste and tomatoes; bring to a boil, and cook 2 min. Add vegetable broth, cook 1 min. Add diced fish pieces and parsley and simmer until cooked through. Serve over whole wheat penne, and sprinkle with basil.Makes 4 2-cup servings.(calorie count a little lower with mahi mahi or tilapia)Number of Servings: 4Recipe submitted by SparkPeople user LIQUEURLADY.

The nutritional information for Snapper Arrabbiata - experiment 1 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.1

• Total Fat: 8.8 g
• Cholesterol: 53.3 mg
• Sodium: 287.1 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.4 g
• Protein: 32.2 g

Snapper Arrabbiata - experiment 1 is Italian cuisine.

The dietary needs meet for Snapper Arrabbiata - experiment 1 is Low Carb