One pot tuna pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Elbow Macaroni OR Medium Shells OR other medium pasta shape, uncooked |
| 2½ | cup | Water |
| 2 | Chicken bouillon cubes | |
| ⅛ | teaspoon | Black pepper |
| 1 | teaspoon | Fresh basil leaves |
| 1 | 4-oz. jar pimento | |
| 9 | ounces | Frozen cut green beans |
| 1 | cup | Skim milk |
| 4 | ounces | Low-fat Cheddar cheese grated |
| 6⅛ | ounce | Canned white albacore tuna (packed in water), drained |
| ¼ | cup | Chopped fresh parsley |
Directions
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil.
Cover and simmer for 7 minutes, stirring occasionally.
Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted.
Serve immediately.
Each serving provides: 288 Calories; 27⅘ g Protein; 35⅖ g Carbohydrates; 3.7 g Fat; 22.3 mg Cholesterol; 783 mg Sodium.
Calories from Fat: 12%
Copyright National Pasta Association () (Reprinted with permission)