YIELD: 1 serving
2/3 cup prepared spaghetti and marinara
3 (1 oz.) breaded, frozen pollock sticks, cooked
2 Tbsps. roasted Italian vegetables (recipe follows)
¼ cup marinara sauce
2 Tbsps. Mozzarella cheese, shredded
1. Start with spaghetti and marinara. Add 3 pollock sticks and roasted vegetables. Top with ¼ cup marinara sauce. Add 2 Tbsps. cheese.
Roasted Italian Vegetables: 1 ½ cups zucchini, cut in ½” slices, ½ cup red peppers, cut in ½” slices, 1 red onion cut into ½” slices, 2 Tbsps. balsamic vinaigrette. Combine vegetables and balsamic vinaigrette and spread in even layer on parchment-lined sheet pans. Roast in 400°F conventional oven for 6-10 minutes or until vegetables are tender and slightly caramelized. Stir vegetables to promote even cooking.
Photo and recipe: Sodexo/Alaska Seafood Marketing Institute