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Low Fat Spaghetti With Tuna Peas 1 Recipe
Ingredients
6 ounces dried spaghettini, thin spaghetti
salt, to taste
1 tablespoon olive oil
1/2 cup slivered onion
14 1/2 ounces plum tomatoes, drained
2/3 cup frozen baby peas
3 1/2 ounces light tuna in water, drained and flaked
2 tablespoons chopped fresh parsley
freshly ground black pepper, to taste
Method
Cook spaghettini in boiling salted water until al dente, 6 to 8 minutes.
Meanwhile, in a large nonstick skillet, heat oil over medium heat.
Add onion and cook, stirring, until softened, 5 to 6 minutes.
Add tomatoes and bring to a boil, mashing them to sauce consistency.
Stir in peas and cook until heated through, 2 to 3 minutes.
Add tuna and parsley.
Season with salt and pepper.
Drain spaghettini and add to sauce.
Toss over high heat until hot.
Adjust seasoning with salt and pepper.
Divide between 2 warmed plates.
Serve immediately.
:MAKES ABOUT 4 CUPS.
:FOR 2 SERVINGS.
Calories per serving; 30 grams protein; 9 grams fat1 grams saturated fat; 80 grams carbohydrate; 1 mg sodium; 9 mg cholesterol: 4 grams fiber
