Grand Hotel Pasta and Fish
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INGREDIENTS
- 4 Plum tomatoes ; halved, seeded, in 1/2" slices
- 2 tb Fresh basil ; chopped
- 2 tb Flat leaf parsley ; chopped
- 1 clove Garlic ; sliced
- 1/4 c White wine
- 1/2 lb Spinach spaghetti
- salt and pepper ; to taste
- 1/4 c olive oil
- 1/2 lb Flounder fillets ; cut in 1/2" strips
INSTRUCTIONS
In a large skillet, heat oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden. Add flounder, parsley and basil. Cook for 2 minutes, stirring gently. Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper. Keep warm over low heat. Cook spaghetti according to package directions. Drain; toss with sauce. From _Whats Cooking with Burt Wolf_ by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (246g) | ||
| Recipe Makes: 4 | ||
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| Calories: 316 | ||
| Calories from Fat: 47 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.2g | 7 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 26.9mg | 8 % | |
| Sodium 111.9mg | 4 % | |
| Potassium 724.3mg | 19 % | |
| Total Carbohydrate 47.2g | 14 % | |
| Dietary Fiber 7.5g | 30 % | |
| Sugars, other 39.7g | ||
| Protein 19.3g | 28 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 316
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