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Prep Time:
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Cook Time:
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Recipe Yield: 4
A light springtime dinner – elegant, but simple.
Ingredients:
- 2 (4.5 oz.) Cans - Yellowfin Marinated Tuna - Lemon Dill
- 1 tsp. canola oil
- 1 medium onion, chopped
- 1⁄2 cup sliced red peppers
- 2 tsp. cornstarch
- 1-1⁄2 cups skim milk
- 10 oz. fresh baby spinach
- 2 green onions, sliced
- 1 lb. pasta such as farfalle or penne
Directions:
- Boil pasta until al dente. Drain and mix in spinach to wilt.
- While the pasta is boiling, heat oil over medium heat in a large skillet. Add onion and red pepper and cook until soft, about 5 minutes. Remove red pepper and hold on a separate plate.
- Mix milk with cornstarch and add to the onions and peppers and continue stirring until thickened. (Do not allow to boil.)
- Add milk mixture to the pasta and spinach and stir in tuna.
- Serve while hot.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 650 | |
| Total Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | |
| Cholesterol | 30mg | 10% |
| Sodium | 570mg | 24% |
| Total Carbohydrate | 102g | 34% |
| Dietary Fiber | 8g | 32% |
| Sugars | 16g | |
| Protein | 36g | |
| Vitamin A | 140% | |
| Vitamin C | 70% | |
| Calcium | 25% | |
| Iron | 35% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
