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Tuna Primavera

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Prep 20 min
Total 20 min
Servings 4

Transform a can of tuna into a tasty pasta dish for four in only 20 minutes! MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2016

Ingredients

package (9 oz) refrigerated fettuccine

box (9 oz) frozen asparagus cuts

1 1/2

cups julienne carrots (from 10-oz bag)

tablespoons water

can (12 oz) solid white tuna in water, drained, flaked

jar (15 oz) Alfredo pasta sauce

Chopped fresh parsley, if desired

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving (1 1/4 Cups)

Calories: 640
Calories from Fat: 320

% Daily Value

Total Fat: 36g; 55%
Saturated Fat 21g 105% Trans Fat 1g
Cholesterol: 125mg; 42%
Sodium: 770mg; 32%
Potassium: 460mg; 13%
Total Carbohydrate: 47g; 16%
Dietary Fiber 4g 16% Sugars 5g
Protein: 33g

% Daily Value*:

Vitamin A: 190%; 190%
Vitamin C: 15%; 15%
Calcium: 25%; 25%
Iron: 20%; 20%

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;