Rainbow Veggie Pasta with PanSeared Cod

Ingredients:

• 1 cod fillet, thawed
• 1 cup gluten-free penne pasta
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 shallot, diced
• 2 green onions, chopped
• Handful of alfalfa sprouts
• Handful of sprouted broccoli
• Italian parsley, chopped
• Grapeseed oil
• Salt and black pepper to taste

Instructions:

1. Cook the gluten-free penne pasta according to the package instructions. Drain and set aside.

2. Season the cod fillet generously with salt and black pepper on both sides.

3. In a skillet, heat grapeseed oil over medium-high heat. Add the cod fillet and cook for about 3-4 minutes per side or until golden and cooked through. Remove from the skillet and set aside.

4. In the same skillet, add a bit more grapeseed oil if needed. Sauté the shallot until translucent.

5. Add the sliced red and yellow bell peppers to the skillet and cook until slightly softened, about 3-4 minutes.

6. Toss in the cooked pasta, sprouted broccoli, and half of the chopped green onions. Stir well to combine and heat through.

7. To serve, place the colorful pasta on a plate, top with the pan-seared cod fillet, and garnish with alfalfa sprouts, the remaining green onions, and chopped Italian parsley.

8. Enjoy your delicious Rainbow Veggie Pasta with Pan-Seared Cod!

This dish is not only visually appealing with its vibrant colors but also nutritious and easy to prepare. It's sure to impress and satisfy even the pickiest little eaters! Let me know if you need any more assistance or modifications for this recipe.