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Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta.
It’s no secret to anyone who passes through these pages that I love pasta. But, unlike the long-cooking, heavy ‘mamma mia’ dishes of my youth (like Sunday pasta + ‘gravy’ meats, lasagnas and stuffed shells, etc.), today I prefer limited quantities of pasta mixed with vegetables and finished with quickly-cooked light sauces made from fresh tomatoes and/or broths.
And, I tend to pack it with lots of flavors and nutrients, like this dish.
The pasta here was whole grain linguine; the kale was cooked in chicken broth and the codfish was seasoned and cooked with fresh tomatoes, a squeeze of lemon, capers, oil-cured black olives, garlic and a pinch of saffron in olive oil. Once the fish was cooked, I broke it up with a fork and finished the sauce with a tiny dab of butter for extra richness and to finish it off.
Interestingly, before I started blogging 4 1/2 years ago, I (shamefully) ate voluminous quantities of pasta and never touched butter. I didn’t even keep it in the house. Today, I eat limited quantities of pasta and an occasional pat of butter.
On, second thought, I don’t know how interesting that is, but it is a fact. 
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15 Comments
Everything in moderation including pasta and butter Joan. I love this flavour packed meal.
Yes, Val, I’m practicing moderation these days.
I agree! too much of everything is bad to us, no less no more. I wish I can have a copy on this recipe. Looks so delicious and its perfect for my diet.
Lily Wise recently posted..Welcome to Morocco! It is a nice way to welcome guests in…
I think it’s only natural with food blogging that our choices in food evolve. I occasionally cook pasta these days too. I love the idea of using cod as I recently tried it with orechiette at a local Italian restaurant and was surprised. And the saffron is a great touch too Joan. Overall a winner!
Peter G | Souvlaki For The Soul recently posted..Blueberry & Coconut Buttermilk Bread
So true, Peter. Although I’ve always cooked and entertained, I’m not a traditionalist and, therefore, always evolving.
I have to admit I’m not much of a pasta person, but this looks delicious Joan. Everything in moderation they say. And now the whole wheat pastas available today actually taste good.
Sam
Sam @ My Carolina Kitchen recently posted..Ina’s Coq au Vin – It’s just Beef Bourguignon with Chicken
You’ve done it again–a totally creative use of great ingredients. And I think it looks quite pretty.
Victoria of Flavors of the Sun recently posted..Salmon…and a Salmon Panzanella Salad
Love the combination and think healthy preparations are serious considerations. However I haven’t been able to get use to whole wheat pasta. The dish looks beautiful.
Patricia Durr recently posted..The French Countryside
Thanks Patricia. It took a while to get accustomed to the whole grain/wheat pastas, especially since there are few varieties. I do find, however, that I like the thin grain spaghetti better than their macaroni cuts. I go back and forth and keep both types on hand, along with a few novelty types like squid ink or spinach pastas.
You are cracking me up with your “interesting” note.
This sounds like something I would love for dinner. We heart saffron! Nice balance overall…
LL
Lori Lynn recently posted..A Farmers Market Dinner Featuring Salmon & Truffle Cream {plus a TRUFFLE LOVE GIVEAWAY}
This is how I eat three nights a week. So good! GREG
sippitysup recently posted..Tasting Wedell Cellars Pinot Noir at The Santa Clarita Wine Fest
It looks beautiful, Joan!I love codfish and kale…This sounds very tasty and I loveeee saffron. Great flavors and textures!!!
Erica recently posted..Pastel de Mango (Mango Pie)
I’ve sneaked pasta integrale into our house recently – my elder teen professes not to like it but hasn’t noticed. That deep green kale looks delicious.
Sally – My Custard Pie recently posted..Simple Italian food – with clever wine matching
It has everything I like and I am now a big Kale fan…virtual fork digging in…
Nice recipes, but in the Asian cultures it is inappropriate to leave fork/chopsticks planted in to the food standing up. The tradition is that these are offerings at Buddhist funerals. Just thought I’d let you know re: one of your pictures. Having said this, this is a wonderful website, lovely pictures and recipes.
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