Springtime pasta in February

This wave of mild weather put me in an even bigger veggie mood than usual. For Jamie's farewell dinner, I combined some seafood I had in the freezer (a filet of cod and some shrimp) with a few springy vegetables and tomatoes to make a light sauce to top some angel hair pasta. Light, crisp and slightly spicy...perfect for this weather!

Springtime Seafood Pasta

1/2 medium onion, thinly sliced

2 large cloves garlic, minced

4 tomatoes, chopped

2 tbsp white wine

2 tbsp olive oil

1/4 tsp red pepper flakes

1 c yellow squash, cut into thin half moons

1 c zucchini, cut into thin half moons

1/3 c tomato sauce

1 cod filet, cubed

15 medium shrimp, peeled and deveined

2 tbsp basil, chopped

splash fish sauce

pinch brown sugar

salt & pepper

1/2 lb angel hair pasta, cooked according to package

parmesan cheese

Heat olive oil in a large pan and saute onions until they begin to soften. Add garlic and saute for about a minute before adding tomatoes. Cook tomatoes for 2-3 minutes over medium heat, add wine and red pepper flakes and cook for 2 minutes.

Add squash and zucchini and cook for 4-5 minutes. Stir in fish sauce and brown sugar. Add fish and shrimp and bring heat to medium low. Cook for another 3 minutes before adding tomato sauce, basil, salt and pepper. Let everything simmer for 2-3 minutes, stirring occasionally. Serve over pasta with a slight sprinkling of parmesan cheese.