April 30, 2012

Linguine with Tuna and Broccoli

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I'm not a huge tuna fan, except that once in a blue moon tuna sandwich, but with a new diet comes new foods. I'm not huge of fish alone. Something to do with this lady I knew as a kid and she got a fish bone stuck in her throat and she had to go to the ER to get it removed. I think that alone scarred me for life!

This is a really great busy week night meal. A can or two of tuna cooked with garlic and crushed red pepper flakes and linguine (or your pasta of choice) cooked with broccoli. Perfect. Only one pot and one skillet, now I definitely like that! Linguine with Tuna and Broccoli Recipe from Diabetes & Heart Healthy Meals for Two 3 oz uncooked whole grain linguine (or any pasta of your choice) 4 oz broccoli florets, broken into bite-sized pieces 2 tsp olive oil 2 medium garlic cloves, minced 1 tsp crushed red pepper flakes 2 (3oz) pouches chunk light tuna in water, flaked (i used canned tuna which was a little mushy but still good) 2 tsp shredded or grated Parmesan cheese 1 medium lemon, halved 1) Prepare linguine using package directions omitting salt or oil. Three minutes before the end of cooking, add broccoli florets. Cook 3 minutes. Drain well. Return linguine and broccoli to the pot (heat should be off). Cover to keep warm. 2) In a small nonstick skillet, stir together the oil, garlic and red pepper flakes. Cook over medium high heat for 2 minutes, stirring constantly. Add the tuna. Cook for 3 minutes, stirring frequently but being careful not to break the tuna into small pieces. 3) Spoon the linguine and broccoli onto plates. Spoon tuna sauce on top. Sprinkle with Parmesan and squeeze generously with lemon. Print Friendly and PDF

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