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Linguine with Tuna and Tomatoes

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Linguine with Tuna and Tomatoes
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Consider this 20-minute pasta dish your new weeknight life-saver. Lighter and more flavorful than traditional tuna-noodle casserole, it comes together in a pinch and is filled with fresh cherry tomatoes.

Ingredients

8
oz uncooked linguine
1/2
cup crumbled feta cheese (2 oz)
2
cups cherry tomatoes, quartered, or coarsely chopped tomatoes
1
can (12 oz) solid white tuna in water, drained, flaked
2
tablespoons chopped fresh parsley
2
tablespoons olive, canola or soybean oil
1
clove garlic, finely chopped
1/4
teaspoon salt

Directions

  • 1 In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
  • 2 Reserve 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with reserved feta cheese.
Tips  

Use extra-virgin olive oil in recipes such as this one where the oil is not heated. When extra-virgin olive oil is uncooked, its rich and fruity flavor really shines through.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
35mg
11%
Sodium
780mg
32%
Potassium
480mg
14%
Total Carbohydrate
54g
18%
(
Dietary Fiber
4g
16%
,
Sugars
4g
)
Protein
30g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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