Spaghetti with Fish and Vegetables

A hearty fish, veggies and pasta dinner- ready in just 30 minutes!

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 6

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
  • 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    520mg
    520%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    6g
    6%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    6%;
    Calcium
    15%;
    Iron
    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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