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Flounder with Vegetables Notta Pasta

Flounder with Vegetables Notta Pasta Recipe

Sweet flounder and fresh vegetables make this pasta dish an extra special side.


Serves 6


30 minutes

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
3 tablespoons extra virgin olive oil, divided
1 large onion, cut into crescents
2 bell peppers (1 red, 1 green), julienned
6 oz mushrooms, sliced
2 small summer squash (1 green, 1 yellow), sliced
1-15 oz can diced tomatoes
1/2 cup fresh chopped basil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup Parmesan cheese
1 lb flounder fillets
1/2 cup cornmeal
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.

Flounder with Vegetables Notta Pasta

Nutrition Facts:*



FAT: 11g 


SODIUM: 780mg 

CARBS: 48g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Flounder with Vegetables Notta Pasta

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