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Prep 20min
Total20min
Servings4
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Ingredients
1
package (9 oz) refrigerated fettuccine
1
box (9 oz) frozen asparagus cuts
1 1/2
cups julienne carrots (from 10-oz bag)
2
tablespoons water
1
can (12 oz) solid white tuna in water, drained, flaked
1
jar (15 oz) Alfredo pasta sauce
Chopped fresh parsley, if desired
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Steps
1
Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
2
Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
3
In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.
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You can use dried fettuccine in place of the refrigerated, but it will take longer to cook. The refrigerated fettuccine only takes 2 to 3 minutes to cook.
Look for julienne carrots in the produce section of the grocery store. They are a real time-saver!
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