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Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Preheat broiler. Measure thickness of tilapia fillets. Place tilapia fillets on the greased rack of an unheated broiler pan. Sprinkle with salt and black pepper. Broil 4 to 5 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes easily when tested with a fork.
Meanwhile, bring a large pot of salted water to a boil. Trim zucchini. Trim and peel carrot. Using a vegetable peeler, cut the zucchini and carrot lengthwise into thin ribbons. Set aside. Cook pappardelle according to package directions and add broccoli in the boiling salted water for the last 4 minutes of cooking time, until pasta is tender. Drain, reserving 1/2 cup of the cooking water.
In a large skillet combine wine, broth, rosemary, 1/4 teaspoon salt and the crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by half. Add the reserved 1/2 cup cooking water. Bring just to boiling. Add drained pasta, broccoli, and vegetable ribbons to skillet. Gently cook and stir until pasta is coated with sauce mixture and slightly thickened. Stir in cherry tomatoes, the 1/2 cup Parmesan cheese, and half of the oregano. Heat until cheese is incorporated and tomatoes are slightly softened.
Swirl pasta and vegetables in pasta bowls with sauce. Break tilapia into large chunks and spoon over. Sprinkle with the remaining oregano. If desired, sprinkle with grated Parmesan cheese.