1 tablespoon olive oil or vegetable oil
1 cup sliced celery
1 cup coarsely chopped green pepper
1 cup sliced onion
1 clove garlic, minced
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
3/4 teaspoon dried thyme leaves
Ground cayenne pepper to taste
1/2 pound fresh or frozen cod, flounder, or haddock fillets, cut into 1-inch pieces
5 cups yolk free egg noodles (8 oz.), uncooked
Servings: 6
1. In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.
2. Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.
3. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.
1 cup sliced celery
1 cup coarsely chopped green pepper
1 cup sliced onion
1 clove garlic, minced
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom
3/4 teaspoon dried thyme leaves
Ground cayenne pepper to taste
1/2 pound fresh or frozen cod, flounder, or haddock fillets, cut into 1-inch pieces
5 cups yolk free egg noodles (8 oz.), uncooked
Servings: 6
1. In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.
2. Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.
3. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.
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