I made the sauce using a recipe found here. I changed up the cream for 2% milk and added some crushed red pepper flakes too. My neighbor who came over for dinner that night said it was delicious and he wouldn't change a thing (which for him is pretty impressive because he always has 1 or 2 things he'd change!).
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Ingredients:
3 almond crusted flounder fillets
1/2 package of pasta (we used ravioli but any type would work)
1/2 package of baby bella mushrooms
1/2 package sun dried tomatoes
1 small head of broccoli florets
3/4 c low fat milk
1/4 c chicken stock
1-2 tbsp flour
1/2 lemon
A few shakes of Crushed Red Pepper Flakes
About 1/2 c fresh grated Parmesan
1-2 tbsp olive oil
1/2 package of pasta (we used ravioli but any type would work)
1/2 package of baby bella mushrooms
1/2 package sun dried tomatoes
1 small head of broccoli florets
3/4 c low fat milk
1/4 c chicken stock
1-2 tbsp flour
1/2 lemon
A few shakes of Crushed Red Pepper Flakes
About 1/2 c fresh grated Parmesan
1-2 tbsp olive oil
Directions:
Preheat oven to 400 degrees
Put cold water in pot and bring to a boil
Place flounder fillets in baking dish and place in preheated oven. Bake for about 15 minutes
Put pasta in boiling water and cook according to package instructions
In a separate pan, heat a little olive oil and put mushrooms, broccoli and sun dried tomatoes in. Heat over medium heat about 5-7 minutes until everything is tender.
In a small sauce pan, add milk, chicken stock and the juice from 1/2 lemon. Stir to blend. Add 1-2 tbsp flour (or cornstarch) and continue stirring. Add a few shakes of crushed red pepper flakes & stir. Slowly add parmesan cheese to the mixture and stir until it thickens up.
Drain pasta and combine the pasta; veggies and sauce. Top with a little extra grated Parmesan & serve.
Preheat oven to 400 degrees
Put cold water in pot and bring to a boil
Place flounder fillets in baking dish and place in preheated oven. Bake for about 15 minutes
Put pasta in boiling water and cook according to package instructions
In a separate pan, heat a little olive oil and put mushrooms, broccoli and sun dried tomatoes in. Heat over medium heat about 5-7 minutes until everything is tender.
In a small sauce pan, add milk, chicken stock and the juice from 1/2 lemon. Stir to blend. Add 1-2 tbsp flour (or cornstarch) and continue stirring. Add a few shakes of crushed red pepper flakes & stir. Slowly add parmesan cheese to the mixture and stir until it thickens up.
Drain pasta and combine the pasta; veggies and sauce. Top with a little extra grated Parmesan & serve.
