Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!
package (9 oz) refrigerated fettuccine
box (9 oz) Green Giant™ Simply Steam® frozen asparagus cuts
cups julienne carrots (from 10-oz bag)
can (12 oz) solid white tuna in water, drained, flaked
jar (15 oz) Alfredo pasta sauce
Chopped fresh parsley, if desired
Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
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.
In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.
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!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.