| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 3 to 4 servings |
Ingredients
- 3/4 pound fusilli lunghi or Margherita pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 2 tablespoons tomato paste or sun dried tomato paste
- 1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long)
- 1/2 cup packed fresh mint leaves, minced
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 37 g |
| Cholesterol | 104 mg |
| Sodium | 951 mg |
Reviews
I would definitely make this again, but I don’t know if I would put the fish in it again. I am always looking for new sauces to make. I added garlic powder and salt to the sauce. I did not like the consistency of the fish in the sauce with the noodles.