In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Flounder with Vegetables Notta Pasta
Sweet flounder and fresh vegetables make this pasta dish an extra special side.
Serves 6
30 minutes
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:*
CALORIES: 350
FAT: 11g
CHOLESTEROL: 35mg
SODIUM: 780mg
CARBS: 48g
PROTEIN: 16g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com