Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 3/4 to 1 lb $6.99/lb sale
• Green Asparagus 1/2 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Fresh grape tomatoes or Roma tomatoes 1 cup $3.99 or $2.79/lb
• Garlic 3 cloves $1.50 each
• Green Onions 1 bunch $1.50
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Dry pasta from pantry 6 to 8 oz linguine or spaghetti pantry

Instructions

1. Bring a pot of salted water to a boil. Cook 6 to 8 oz pasta until al dente, reserving 1/2 cup pasta water before draining.
2. Cut 3/4 to 1 lb rockfish into large bite-size pieces and pat dry. Trim 1/2 lb asparagus and cut into 2-inch lengths. Slice 8 oz mushrooms, mince 3 cloves garlic, thinly slice 1 bunch green onions, halve 1 cup tomatoes, and chop 1/2 bunch parsley.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Season the rockfish with salt and pepper, then sear gently for about 2 minutes on the first side and 1 minute on the second, just until nearly cooked. Transfer carefully to a plate.
4. Add another tablespoon oil if needed. Cook mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Stir in garlic and tomatoes for 1 minute.
5. Pour in 3/4 cup chicken broth and simmer 2 minutes. Add drained pasta, fish, half the parsley, and a splash of pasta water. Toss very gently until the fish finishes cooking and the sauce lightly coats the pasta.
6. Season to taste with salt and pepper. Top with green onion tops and remaining parsley and serve.