Tuna, roasted pepper& artichoke pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bowties |
| 1 | can | Tuna packed in oil; (6 1/2 oz.) drained |
| 1 | Jar roasted red peppers; (7 oz.) in thin | |
| Strips | ||
| 1 | Jar marinated artichoke hearts; (6 oz.) | |
| Drained/halved | ||
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Capers |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Minced garlic |
| 2 | teaspoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
Start cooking pasta according to package directions. Combine tuna, red peppers, artichoke hearts, oil, capers, parsley and garlic in large serving bowl. Toss hot pasta with tuna mixture and add vinegar, salt and pepper.
Serve immediately. Makes 6 servings. LHJ ONLINE This pasta with a no-cook sauce is great for a weeknight meal when you're short on time. Total prep time: 20 minutes Degree of difficulty: Easy Low-fat PER SERVING: Calories 415, Total Fat 10 g, Saturated Fat 1½ g, Cholesterol 5 mg, Sodium 552 mg, Carbohydrates 62 g, Protein 19 g, Calcium 26 mg, Fiber 3 g DAILY GOAL: Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g (C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Recipe by: LHJ ONLINE
By Roberta Banghart <bobbi744@...> on Jun 14, 1998, converted by MM_Buster v2.0l.