Sweet flounder and fresh vegetables make this pasta dish an extra special side.
Serves 6
30 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a large skillet, heat 1 tablespoon of oil over medium heat. |
3. | Add onions and peppers. Sauté until almost soft. |
4. | Add mushrooms, summer squash and zucchini. Sauté 2 - 3 minutes more. |
5. | Stir in the tomatoes, basil, salt and pepper until well mixed. Remove 1 cup of vegetables and set aside for garnish. |
6. | Meanwhile, boil Notta Pasta according to directions on box. Drain. Add to skillet and mix well. Remove from heat. Toss in Parmesan cheese. |
7. | Pour pasta/vegetables into a serving platter. Cover to keep warm. |
8. | Salt and pepper the flounder to taste. Dredge in cornmeal. |
9. | In frying pan, heat remaining 2 tablespoons of oil over medium high heat. Add flounder. Cook until golden and flakes with a fork. |
10. | Serve the flounder alongside the Notta Pasta. Garnish flounder with reserved vegetables. |