Creamy Parmesan Whole Grain Pasta and Tuna

Debby Maugans

Creamy Parmesan Whole Grain Pasta and Tuna

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    Ingredients

    8 ounces whole grain fettuccini 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
    8 ounces sliced mushrooms 1/4 teaspoon salt
    3/4 cup frozen green peas 1/4 teaspoon freshly ground pepper
    1/2 cup part-skim ricotta cheese 2 (5-ounce) cans solid white albacore tuna packed in water, drained

    directions

    Total:
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    • 1

      Cook pasta in boiling water according to package directions. Add mushrooms and peas during last 3 to 4 minutes of cooking time. Drain pasta mixture, reserving 1/3 cup cooking liquid. Keep pasta mixture warm.

    • 2

      Whisk the reserved cooking liquid and ricotta cheese in saucepan; stir in 1/4 cup Parmesan cheese, salt, and pepper. Cook, stirring constantly, until hot. Fold in pasta mixture and tuna. Sprinkle servings with remaining 2 tablespoons Parmesan cheese. Makes 5 servings.

    nutritional information

    Calories:
    222.36
    Fiber:
    3.81 g
    Fat:
    4.83 g
    Folate:
    20.18 mcg
    Saturated Fat:
    2.23 g
    Calcium:
    136.42 mg
    Carbohydrates:
    27.95 g
    Protein:
    18.53 g
    Iron:
    2.02 mg
    Sodium:
    342.15 mg
    Monounsaturated Fat:
    0.77 g
    Polyunsaturated Fat:
    0.7 g
    Calories from Fat:
    20 %
    Exchanges:
    2 starches, 1/2 vegetable, 3 lean meats
    Cholesterol:
    26.16 g
    Carbohydrate Servings:
    2
    Potassium:
    321.49 mg
    Added Sugars:
    6.2 g
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