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Roasted Flounder

Roasted Flounder with Creamy Cavatappi, Asparagus, and Basil

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Recipe Details


Corkscrew-shaped cavatappi noodles are ideal for scooping up sauces. In this recipe, we toss the still-warm pasta with tender asparagus and a blend of mascarpone, lemon juice, sautéed shallot, and wilted spinach. It makes the perfect base for flaky roasted flounder seasoned with lemon zest. On top, thinly sliced basil and chives hit home the fresh, spring flavors.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 850
  • Protein 38g
  • Total Carb 93g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    1/8 ounce
  • asparagus
    6 ounces
  • chives
    1/8 ounce
  • lemon
  • shallot
  • garlic
    2 cloves
  • cavatappi
    8 ounces
  • flounder
    10 ounces
  • baby spinach
    1 ounce
    baby spinach
  • mascarpone cheese
    4 ounces
    mascarpone cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Stack basil leaves and thinly slice, discarding stems. Trim and discard woody bottoms of asparagus; cut crosswise on a diagonal into ½-inch pieces (feel free to leave the tips whole). Thinly slice chives. If you have a zester, zest up to ½ of lemon, then halve. Peel shallot and mince. Mince garlic.

  2. Cook cavatappi and asparagus

    Cook cavatappi and asparagus

    Season boiling water generously with salt. Stir in cavatappi and cook until almost al dente, 5 minutes (move on to Step 3, but don't forget to come back). Then, add asparagus; continue cooking until cavatappi is al dente and asparagus is tender, about 2 minutes more. Drain cavatappi and asparagus and transfer to a medium bowl, reserving pot, off heat, for Step 4.

  3. Roast flounder

    Roast flounder

    While pasta cooks, line a baking sheet with foil and rub with 1 teaspoon olive oil. Pat flounder dry with paper towel and add to prepared sheet. Season all over with lemon zest (if using), ½ teaspoon salt, and pepper as desired. Roast until opaque and cooked through, 7-8 minutes.

  4. Sauté aromatics

    Sauté aromatics

    While flounder roasts, pat spinach dry with paper towel. Place pot from cavatappi over medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shallot and garlic; sauté, stirring, until soft, 2-3 minutes. Remove pot from heat; stir in mascarpone, spinach, and juice of ½ lemon to combine and wilt spinach slightly. Save remaining lemon to brighten a glass of water.

  5. Finish cavatappi

    Finish cavatappi

    To pot with spinach and mascarpone, still off heat, add cavatappi and asparagus, half of herbs, ¼ teaspoon salt, and pepper as desired; toss to coat.

  6. Plate flounder and cavatappi

    Plate flounder and cavatappi

    Divide creamy cavatappi and asparagus between shallow serving bowls. Top with roasted flounder and garnish with remaining herbs. Enjoy!

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