Spinach Pasta With Tuna Sauce
|Garlic||1 Clove (5 gm), sliced|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Green bell pepper||1⁄2 Cup (8 tbs), diced|
|Diced onion||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken broth and seasoning mix||20 Gram|
|Canned chunk white tuna||12 Ounce, drained, flaked|
|Chopped basil||1 Tablespoon|
|Parsley||1 Tablespoon (Italian, Flat Leaf Variety)|
|Cooked spinach pasta||2 Cup (32 tbs) (Hot)|
|Grated parmesan cheese||4 Teaspoon|
In 12-inch nonstick skillet heat margarine until bubbly and hot; add garlic and saute until golden.
Using slotted spoon, remove and discard garlic.
To same skillet add mushrooms, onion, and green pepper and saute until onion is lightly browned.
Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in milk; add water and broth mix and, stirring constantly, bring to a boil.
Reduce heat and simmer, stirring, until mixture thickens.
Stir in tuna, basil, and parsley and cook until thoroughly heated.
Pour sauce over hot pasta and sprinkle with cheese.