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Title: Sea Legs and Pasta
Categories: Fish Blank
Yield: 6 Servings
| 1 | lg | Onion; diced |
| 1 | md | Red bell pepper; diced |
| 1 1/2 | tb | Vegetable oil |
| 1 1/2 | lb | Sea legs -we call this "fake fish" at my house |
| 1 | cn | Hel. choice cream of roasted garlic soup -10 1/2 ounces |
| 3/4 | cn | Skim milk |
| 1 | c | Frozen green peas; slightly thawed |
| 4 1/2 | oz | Thin spaghetti or angel hair pasta, cooked |
| Coarsely ground pepper; to taste | ||
| Ground red pepper; to taste |
Mix soup and skim milk with a whisk until smooth. Set aside. In a 10 inch skillet, saute diced onion and red pepper in vegetable oil until nearly soft. Break up Sea Legs and add to skillet. Stir in soup mixture and peas. Season to taste with black and red pepper. Simmer until heated through. Serve over warm pasta.
This would also be great mixed with smaller pasta like twists or mini shells and baked in a casserole.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Gail Shermeyer Original
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