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Seafood: Sea Legs & Pasta

Source of Recipe

Gail Shermeyer


List of Ingredients

1 lg Onion diced
1 md Red bell pepper diced
1 1/2 tb Vegetable oil
1 1/2 lb Sea Legs we call this "fake fish" at my house
1 cn Hel. Choice Cream of Roasted Garlic Soup, 10 1/2 ounces
3/4 cn Skim milk
1 c Frozen green peas slightly thawed
4 1/2 oz Thin spaghetti or angel hair pasta, cooked
Coarsely ground pepper to taste
Ground red pepper to taste


Recipe

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. Serves 6

This would also be great mixed with smaller pasta like twists or mini shells and baked in a casserole.