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Spaghettini With Tuna & Peas

fish, main dishes, pastanoodle

6 ounces dried spaghettini
--thin spaghetti
salt; to taste
1 tablespoon olive oil
1/2 cup slivered onion
14 1/2 ounces plum tomatoes; drained
2/3 cup frozen baby peas
3 1/2 ounces light tuna in water
--drained and flaked
2 tablespoons chopped fresh parsley
freshly ground black pepper; to taste

1. Cook spaghettini in boiling salted water until al dente, 6 to 8 minutes.

2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, 5 to 6 minutes.

3. Add tomatoes and bring to a boil, mashing them to sauce consistency. Stir in peas and cook until heated through, 2 to 3 minutes. Add tuna and parsley. Season with salt and pepper.

4. Drain spaghettini and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates. Serve immediately.



515 calories per serving; 30 grams protein; 9 grams fat(1.2 grams saturated fat); 80 grams carbohydrate; 1.075 mg sodium; 9 mg cholesterol: 4 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 2 servings

Preparation Time: 0:00

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