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Tomato and Spinach Pasta with Fried Sole in a Creamy Garlic Butter Sauce https://www.metro.ca/userfiles/image/recipes/pates-tomates-epinards-sole-frite-sauce-cremeuse-beurre-ail-10877.jpg PT15M PT15M PT30M
Cook the pasta.Bring a pot of salted water to a boil, add the linguine and cook for about 4-5 minutes. Drain and set aside.Meanwhile, prepare the ingrédients.Halve the cherry tomatoes.Mince the garlic.Prepare the fish.Melt half the butter and olive oil in a saucepan over medium-high heat and add half the garlic.Add the fish and cook for 3 minutes each side, seasoning with salt and pepper, then remove and set aside.In the same pan, add the cherry tomatoes, spinach, and the rest of the garlic.Cook for 3 minutes.Add the cream, the rest of the butter, and linguine to the pan and mix well.Plate and serve.Serve the fish on top of the pasta and garnish with parmesan petals and lemon wedges.Source: Missfresh.com
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2 Tbsp. (30 mL) butter 1 cup (250 mL) baby spinach 1 lemon 1/2 cup (125 mL) cooking cream 2 sole fillets 2 garlic cloves 1 Tbsp. (15 mL) olive oil 200 g fresh 3 colour linguine 2 Tbsp. (30 mL) parmesan 100 g cherry tomatoes
Tomato and Spinach Pasta with Fried Sole in a Creamy Garlic Butter Sauce

Tomato and Spinach Pasta with Fried Sole in a Creamy Garlic Butter Sauce

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2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1 cup
    (250 mL)
    baby spinach
  • 1
    lemon
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    2 lb PRODUCT OF SOUTH AFRICA LARGE SEEDLESS NAVEL ORANGES 3 lb PRODUCT OF SOUTH AFRICA


  • 1/2 cup
    (125 mL)
    cooking cream
  • 2
    sole fillets
  • 2
    garlic cloves
  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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    500 ml SELECTED VARIETIES


  • 200 g
    fresh 3 colour linguine
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    BARILLA PASTA

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    SAVE $1.00
    GIGI PANTANELLA PASTA

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  • 2 Tbsp.
    (30 mL)
    parmesan
  • 100 g
    cherry tomatoes
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    CHERTO CHERRY TOMATOES

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Imprimer ma sélection

Preparation

Cook the pasta.

Bring a pot of salted water to a boil, add the linguine and cook for about 4-5 minutes. Drain and set aside.

Meanwhile, prepare the ingrédients.

Halve the cherry tomatoes.

Mince the garlic.

Prepare the fish.

Melt half the butter and olive oil in a saucepan over medium-high heat and add half the garlic.

Add the fish and cook for 3 minutes each side, seasoning with salt and pepper, then remove and set aside.

In the same pan, add the cherry tomatoes, spinach, and the rest of the garlic.

Cook for 3 minutes.

Add the cream, the rest of the butter, and linguine to the pan and mix well.

Plate and serve.

Serve the fish on top of the pasta and garnish with parmesan petals and lemon wedges.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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