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Fettuccine A La Tuna

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  Broccoli florets 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Sliced green onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1 Tablespoon
  Low fat milk 1⁄4 Cup (4 tbs)
  Low fat ricotta cheese 1⁄4 Cup (4 tbs)
  Canned tuna 3 Ounce, drained and broken into small chunks (1 Can)
  Fettuccine/Linguine 2 Ounce, cooked, drained
  Grated parmesan/Romano cheese 1 Tablespoon (Optional)
  Salt To Taste
  Pepper To Taste

1) Take a small saucepan and cook broccoli and bell pepper in it for 5 minutes over boiling water.
2) Remove the vegetables from steamer after draining excess water from them.
3) In same saucepan, stir fry onion and garlic for 2 minutes in butter and mix in milk and ricotta cheese with a wire whisk.
4) Add salt and pepper to taste and stir in tuna and vegetables.
5) Cook the mixture for 2 minutes over low heat.
6) In a large mixing bowl, mix fettuccine with tuna mixture, tossing to coat well.
7) Transfer the fettuccine mixture onto a plate and if desired, add Parmesan cheese.

8) Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 715 Calories from Fat 266

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 14.8 g73.9%

Trans Fat 0 g

Cholesterol 81 mg27%

Sodium 1063.6 mg44.3%

Total Carbohydrates 60 g19.9%

Dietary Fiber 4.2 g16.9%

Sugars 8.8 g

Protein 51 g101.2%

Vitamin A 126.1% Vitamin C 309.5%

Calcium 48.5% Iron 22.7%

*Based on a 2000 Calorie diet

Fettuccine A La Tuna Recipe