February 26, recipe, SICILIAN PASTA WITH TUNA

February 26, recipe
SICILIAN PASTA WITH TUNA (4 servings), 22 minutes

Ingredients
12 oz spaghetti pasta
2 tsp EVOO
1 large onion, sliced
1 jar (8.5 oz) olive spread or
1 can (7.5 oz) eggplant appetizer (caponata) plus 1/4 cup chopped pimiento-stuffed olives
1 can (6 oz) chunk light tuna in olive, drained.
1 Tbsp. raisins
1/2 tsp pepper
garnish chopped parsley


Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 7 minutes until golden and tender. Reduce heat to medium add remaining ingredients and stir gently until heated through.

Remove 1/2 cup pasta cooking water. Drain pasta; return to pot. Add olive mixture and reserved pasta water; toss to mix and coat. Sprinkle with chipped parsley.



calories 542, fiber 3 grams

20. TUNA-STUFFED SHELLS

20. TUNA-STUFFED SHELLS

Ingredients

18 jumbo pasta shells
1 an 6 oz light tuna in oil, well drained
1 cup fresh white read crumbs
1/4 cup finely chopped onion
1 large egg
1/4 minced fresh parsley
1 Tsp fresh lemon juice
1 can 1.75 oz condensed cream of celery soup
1/2 cup milk
2 Tbsp grated parmesan
paprika

Directions

Heat oven to 350 F. Lightly coat an 11 by 7 in baking sdish with nonstick spray

Boil pasta as package directs until just firm-tender.
Meanwhile, mix tuna, bread crumbs, onion, egg, half the parsley and the lemon juice to blend.

Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp tuna mixture. Place in prepared dish.

Whisk soup and milk in a small saucepan over medium heat until hot. Remove from heat; stir in remaining parsley. Pour evenly over shells. Sprinkle with cheese and paprika. Bake 25 minutes or until hot and bubbly and serve, or cover with foil and refrigerate up to 1 days.

6 servings, calories 270 , 1 gram dietary fiber.