Pasta With Tunafish, italian, main dish 8 oz tubular pasta 2 tablespoon olive oil 2 tablespoon onion; minced 2 tablespoon flour 1 1/4 cup non-fat milk 1 cup frozen peas; thawed 6 1/2 oz can water-packed tuna; drained 1/3 cup fresh parsley or basil; chopped 1/3 cup green onions; chopped 1/4 cup parmesan cheese; grated 1 drop hot pepper sauce Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once. Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg. Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith |
