Low Fat Spaghettini 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

1.Cook spaghettini in boiling salted water until al dente, 6 to 8 minutes.

2.Meanwhile, in a large nonstick skillet, heat oil over medium heat.

Add onion and cook, stirring, until softened, 5 to 6 minutes.

3.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.

4.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.

515 calories per serving; 30 grams protein; 9 grams fat(1.

2 grams saturated fat); 80 grams carbohydrate; 1.

075 mg sodium; 9 mg cholesterol: 4 grams fiber.

Cooks Comments and Tips