Fettuccine With Sole And Yellow Squash In Cream Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Dill sprigs/1 teaspoon dried dill1⁄4 Cup (4 tbs)
 Yellow squash2 Large
 Fillet sole/Other firm-fleshed white fish1 Pound
 Fettuccine1⁄2 Pound
 Butter1 Tablespoon
 Vegetable oil/Olive oil1 Tablespoon
 Garlic2 Clove (10 gm), minced/crushed through a press
 Heavy cream1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2669 Calories from Fat 720

% Daily Value*

Total Fat 90 g138.9%

Saturated Fat 38.6 g193%

Trans Fat 0 g

Cholesterol 414.4 mg

Sodium 1407.3 mg58.6%

Total Carbohydrates 311 g103.8%

Dietary Fiber 55.2 g220.9%

Sugars 100.4 g

Protein 172 g344.7%

Vitamin A 61.3% Vitamin C 41.3%

Calcium 23% Iron 38.3%

*Based on a 2000 Calorie diet


1 Bring a large pot of water to a boil.
2 Meanwhile, coarsely chop the scallions. Finely chop the dill. Halve the squash lengthwise and then cut crosswise into 1/4 inch half-rounds. Cut the sole into 1-inch pieces.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Meanwhile, in a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the scallions and garlic and cook, stirring, until the scallions are wilted, about 3 minutes.
5 Add the dill and squash and cook, stirring, until the squash begins to wilt, about 3 minutes.
6 Add the sole, cream, salt and pepper, and let the mixture come to a boil, stirring gently so as not to break up the fish. Cook until the fish just flakes when tested with a fork, about 3 minutes.
7 Drain the pasta and serve it topped with the sauce.