This meal is ideal to if you are trying to be healthy for the new year. I recently wrote and article for the New York Times Local blog and featured this recipe. I was trying to follow a few new eating habits for the New Year and this recipe was a fabulous way to begin.

I tried using brown rice pasta for the first time and it was a big hit. The consistency is a bit different- it is much softer, mushier and so you have to be careful while cooking. You need to use ample water when cooking the pasta. My husband and daughter were thrilled to eat this spaghetti. I thought the taste was different and I have to say, I missed the ‘pasta’ taste but since I had covered the pasta with some delicious homemade tomato sauce- it was just fine.

The mound of pesto covered arugula was a genius idea- yes I am not very modest… Anyway, the greens on top of the pasta looked beautiful and tasted even better. Since arugula is tough enough to be cooked, I placed the simply cooked piece of fish right on top. It looked like a fancy meal served at an expensive restaurant.

I was very pleased with myself. The best part was that I didn’t feel grossly full after eating the meal. I skipped the wine and had a glass of water.

Try the sauteed cod with the brown rice pasta with healthy arugula on top- it is outstanding.

• 3 to 4 cod fillets, about 5 ounces each
• Salt
• Pepper
• 2 tablespoons olive oil

Heat the olive oil in a wide, non-stick frying pan. Add the fish filets and sprinkle salt and pepper. Cook 3 to 4 minutes on each side on high heat or, till the fish is opaque and flaky. Keep warm.

• Half pound brown rice spaghetti, cooked al dente
• 2 cups fresh or store bought tomato sauce
• Heat the tomato sauce in a wide saucepan. Add the cooked pasta in the sauce and mix well. Keep warm.
• 3 to 4 cups fresh arugula (depending on how many fish filets you have)
• 4 tablespoons basil pesto
• 1/3 cup pecorino romano cheese, grated (with a vegetable peeler)

Add the arugula in medium bowl. Add the pesto and mix well. Sprinkle with the cheese.

Serve the dish by placing a serving of spaghetti in a wide bowl. Top the pasta with a cup of arugula mixed with pesto and cheese. Then, top with the cod fillet.