Try this one-pan tuna supper for a subtle mix of textures and flavors--creamy noodles, tender-crisp celery, and the distinctive zing of pimientos.
cups mini lasagna (mafalda) noodles (8 oz)
cup chopped celery (1 1/2 to 2 stalks)
cup reduced-fat sour cream
cup reduced-fat ranch dressing
can (12 oz) tuna in water, drained, flaked
jar (2 oz) chopped pimientos, drained
Cook and drain noodles as directed on package.
Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.
When you need a small amount of celery, look for cut-up celery sticks in the salad bar or produce section and buy just the amount you need.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.