| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Fish-pd, Tnt-pd |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; diced |
| 1 |
md |
Red bell pepper; diced |
| 1 1/2 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Sea Legs; we call this "fake fish" at my house |
| 1 |
cn |
Hel. Choice Cream of Roasted Garlic Soup, 10 1/2 ounces |
| 3/4 |
cn |
Skim milk |
| 1 |
c |
Frozen green peas; slightly thawed |
| 4 1/2 |
oz |
Thin spaghetti or angel hair pasta, cooked |
|
|
Coarsely ground pepper; to taste |
|
|
Ground red pepper; to taste |
INSTRUCTIONS
Mix soup and skim milk with a whisk until smooth. Set aside. In a 10 inch
skillet, saute diced onion and red pepper in vegetable oil until nearly
soft. Break up Sea Legs and add to skillet. Stir in soup mixture and peas.
Season to taste with black and red pepper. Simmer until heated through.
Serve over warm pasta.
This would also be great mixed with smaller pasta like twists or mini
shells and baked in a casserole.
Recipe by: Gail Shermeyer Original Posted to MC-Recipe Digest V1 #744 by
4paws@netrax.net (Shermeyer-Gail) on Aug 14, 1997
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