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Spaghetti with Fish and Vegetables

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  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
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A hearty fish, veggies and pasta dinner- ready in just 30 minutes!
By Pillsbury Kitchens
Updated Jun 24, 2010
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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.

Nutrition Information

300 Calories, 7g Total Fat, 23g Protein, 36g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
520mg
22%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
6g
Protein
23g
% 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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