Sea legs and pasta

6 Servings

Ingredients

Quantity Ingredient
1 large Onion; diced
1 medium Red bell pepper; diced
1½ tablespoon Vegetable oil
1½ pounds Sea Legs; we call this \"fake fish\" at my house
1 can Hel. Choice Cream of Roasted Garlic Soup, 10 1/2 ounces
¾ can Skim milk
1 cup Frozen green peas; slightly thawed
4½ ounce Thin spaghetti or angel hair pasta, cooked
Coarsely ground pepper; to taste
Ground red pepper; to taste

Directions

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.

Recipe by: Gail Shermeyer Original Posted to MC-Recipe Digest V1 #744 by 4paws@... (Shermeyer-Gail) on Aug 14, 1997

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