Fettuccine A La Tuna Recipe
Ingredients
| Broccoli florets | 1/2 Cup (16 tbs) | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon sliced green onion | ||
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Milk fat | 1/4 Cup (16 tbs) | |
| 1/4 cup low-fat ricotta cheese | ||
| Tuna | 1 Can (10oz), drained | |
| 2 ounces fettuccine or linguine, cooked and drained | ||
| Parmesan and romano cheese | 1 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Take a small saucepan and cook broccoli and bell pepper in it for 5 minutes over boiling water.
2) Remove the vegetables from steamer after draining excess water from them.
3) In same saucepan, stir fry onion and garlic for 2 minutes in butter and mix in milk and ricotta cheese with a wire whisk.
4) Add salt and pepper to taste and stir in tuna and vegetables.
5) Cook the mixture for 2 minutes over low heat.
6) In a large mixing bowl, mix fettuccine with tuna mixture, tossing to coat well.
7) Transfer the fettuccine mixture onto a plate and if desired, add Parmesan cheese.
SERVING
8) Serve hot.
1) Take a small saucepan and cook broccoli and bell pepper in it for 5 minutes over boiling water.
2) Remove the vegetables from steamer after draining excess water from them.
3) In same saucepan, stir fry onion and garlic for 2 minutes in butter and mix in milk and ricotta cheese with a wire whisk.
4) Add salt and pepper to taste and stir in tuna and vegetables.
5) Cook the mixture for 2 minutes over low heat.
6) In a large mixing bowl, mix fettuccine with tuna mixture, tossing to coat well.
7) Transfer the fettuccine mixture onto a plate and if desired, add Parmesan cheese.
SERVING
8) Serve hot.
Chef
