Ingredients:
12 oz (340 g) linguine
4 cups (1 L) Asian or Italian style frozen mixed vegetables
1 can (385 ml) 2% evaporated milk
2/3 cup (150 mL) grated Parmesan cheese
1 tbsp (15 mL) lemon juice
1 large minced garlic clove
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cans (each 6 0z/170 g) tuna, drained
Preparation:
In large pot of boiling salted water, cook pasta for 7 minutes. Add vegetables; cook until pasta is tender but firm, about 2 minutes. Drain in colander.
In same pot, whisk together milk, cheese, lemon juice, garlic, mustard, oregano, salt and pepper until smooth and hot. Break tuna into chunks; add to pot along with pasta mixture. Stir to coat and heat through.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
607
45 g
10 g
5 g
83 g
5 g
41 mg
1,187 mg
-
54
32
22
73
59
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
607
45 g
10 g
5 g
83 g
5 g
41 mg
1,187 mg
-
54
32
22
73
59
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
607
45 g
10 g
5 g
83 g
5 g
41 mg
1,187 mg
-
54
32
22
73
59
