Pasta Shells With Tuna Sauce Recipe
Ingredients
| 1/2 cup plain lowfat yogurt | ||
| Sour cream | 1/3 Cup (16 tbs) | |
| Dry white wine | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Pitted black olives | 1/3 Cup (16 tbs), sliced | |
| Scallions | 1/2 Cup (16 tbs), sliced | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Black pepper | 1/4 Teaspoon | |
| Water | 1 Can (10oz), drained | |
| Linguine pasta | 1/2 pound, broken | |
Directions
1. In a medium bowl, stir together the yogurt, sour cream, wine and lemon juice until smooth. Stir in the olives, scallions, oregano and pepper. Flake the tuna into the bowl and combine.
2. Meanwhile, bring a large pot of water to a boil. Add the pasta and, stirring constantly, bring to a boil. Cook until tender but firm to the bite; drain. Rinse under cold running water and drain again. Toss with the tuna sauce. Chill for 30 minutes. Serve cold. (If ou make it further ahead of time, you will need to stir in a little more sour cream and yogurt because the pasta will absorb the sauce.)
2. Meanwhile, bring a large pot of water to a boil. Add the pasta and, stirring constantly, bring to a boil. Cook until tender but firm to the bite; drain. Rinse under cold running water and drain again. Toss with the tuna sauce. Chill for 30 minutes. Serve cold. (If ou make it further ahead of time, you will need to stir in a little more sour cream and yogurt because the pasta will absorb the sauce.)
Chef
