Tuna and Pasta
|Uncooked spaghetti||8 Ounce|
|Reduced-calorie margarine||2 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Frozen sliced carrots||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Canned solid white water pack tuna||6 1⁄2 Ounce, drained (1 Can)|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Grated romano cheese||3 Tablespoon|
Prepare spaghetti as directed on package.
Rinse with warm water.
Drain and place in medium mixing bowl.
In 2-quart casserole, combine margarine and almonds.
Microwave at High for 4 to 5 minutes, or until almonds just begin to brown, stirring once.
Stir in carrots, zucchini, mushrooms, green onions, basil, garlic powder and pepper.
Microwave at High for 6 to 8 minutes, or until vegetables are tender-crisp, stirring once.
Pour over spaghetti.
Stir in tuna, milk and cheese.
Toss to coat.