| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Fusilli lunghi or Margherita |
| pasta | ||
| 2 | T | Unsalted butter |
| 2 | T | All purpose flour |
| 2 | c | Milk |
| 2 | T | Tomato paste or sun dried |
| tomato paste | ||
| 1 1/2 | lb | Lemon sole, cut into thin |
| strips 1/2-inch wide and | ||
| inches long | ||
| 1/2 | c | Packed fresh mint leaves |
| minced | ||
| Salt and pepper |
INSTRUCTIONS
2 (From: Pasta Monday to Friday, a show on the food channel) Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among shallow bowls and ladle fish sauce over each portion. Yield: 3 to 4 servings Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU> on Feb 14, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: 455
Total Fat: 51.1g
Cholesterol: 158.9mg
Sodium: 2625.6mg
Potassium: 2764.6mg
Carbohydrates: 71g
Fiber: 8.4g
Sugar: 45.5g
Protein: 39.5g