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Spaghetti with Fish and Vegetables

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings
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A hearty fish, veggies and pasta dinner- ready in just 30 minutes!

Ingredients

1
(7-oz.) pkg. uncooked spaghetti
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/2
teaspoon dried thyme leaves
1/2
to 1 teaspoon salt
1/4
teaspoon pepper
2
cups milk
1
lb. fish fillets, cut into 1-inch chunks
2
cups frozen mixed vegetables, thawed, drained*
2
tablespoons chopped fresh parsley

Steps

  • 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, melt margarine in large skillet. Stir in flour, thyme, salt and pepper; cook until mixture is smooth and bubbly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly.
  • 3 Add fish and vegetables. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until fish flakes easily with fork. Serve over spaghetti. Sprinkle with parsley.
  • 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, melt margarine in large skillet. Stir in flour, thyme, salt and pepper; cook until mixture is smooth and bubbly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly.
  • 3 Add fish and vegetables. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until fish flakes easily with fork. Serve over spaghetti. Sprinkle with parsley.

Expert Tips

* To quickly thaw mixed vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
520mg
22%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
6g
6%
Protein
23g
23%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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