Flounder and Spaghetti with Creamy Lemon Dill Sauce
- 2 tablespoons lemon zest divided
- 2 teaspoons dried dill divided
- 1 cup fat-free half and half
- 1 pound Spaghetti pasta
- 1 can artichoke hearts drained and rinsed, quartered, 14-oz.
- 1/2 cup chopped roasted red peppers
- 1 1/2 pounds flounder fillets cubed
- 1 teaspoon lemon juice
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- Preheat oven broiler.
- In a small bowl, combine half of the lemon zest, half of the dried dill and all of the cream; set aside.
- Cook spaghetti for 3 minutes less than stated in package directions, stirring occasionally; add artichoke hearts and roasted red peppers and cook until heated through about 2 minutes.
- Reserve 1 cup of pasta cooking water then drain pasta and vegetables in a colander over another bowl or saucepan. DO NOT DISCARD WATER. Return water to a saucepan and bring to a boil. Add cubed flounder; cook for 4 to 5 minutes or just until fish turns opaque and flakes easily when tested with a fork.
- Carefully remove fish from water with a slotted spoon; set aside and keep warm, now discarding water.
- Add pasta/veggie mixture, half and half mixture, lemon juice, salt, pepper and remaining lemon zest and dill to the saucepan; cook and toss over medium heat for 1 minute or until pasta is al dente and well coated. If mixture seems dry, add a few tablespoons of water and cook until heated through.
- Arrange evenly on dinner plates and top with flounder. Sprinkle each serving with Parmesan.
SERVING SUGGESTION: Serve steamed baby carrots on the side; add a big spinach salad. VEGETARIAN: Use tempeh instead of flounder. KOSHER: No changes necessary. GLUTEN-FREE: Make sure artichokes and roasted red peppers are gluten-free and use gluten-free pasta. NUTRITION: Per Serving: 469 Calories; 7g Fat; 36g Protein; 68g Carbohydrate; 6g Dietary Fiber; 69mg Cholesterol; 248mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 12
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