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Fettuccine With Sole And Yellow Squash In Cream Recipe
|Dill sprigs/1 teaspoon dried dill||1⁄4 Cup (4 tbs)|
|Yellow squash||2 Large|
|Fillet sole/Other firm-fleshed white fish||1 Pound|
|Vegetable oil/Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced/crushed through a press|
|Heavy cream||1⁄2 Cup (8 tbs)|
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
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.