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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Less than 20 minutes and you have a great casserole. Low fat but don't tell anyone. You can substitute peas and carrots for just the peas. Ingredients:
6 ounces linguine or 6 ounces pasta, of your choice |
1 cup green peas, frozen |
1 1/2 cups skim milk |
2 tablespoons flour |
1/2 teaspoon dill weed |
2 (3 1/2 ounce) albacore tuna, water-packed, drained & flaked |
3 tablespoons parmesan cheese, grated |
1/8 teaspoon black pepper |
smokey paprika |
Directions:
1. Cook the pasta accordidng to package directions, omitting the salt.
2. Drain, rinse under cold water, and drain again.
3. In a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook uncovered, for 1 minute; drain and set aside.
4. In a 10-inch nonstick skillet, whisk the milk into the flour, add dill weed and cook, stirring constantly, over medium heat until slightly thickened; about 2 minutes.
5. Add the peas and cook 30 seconds longer.
6. Add the pasta, tuna, cheese, and pepper, blend well, and heat but do not boil; about 5 minutes.
7. Sprinkle smokey paprika over top.
8. Serve.
9. * You can use a mixture of sea food, such as shrimp, crab, use what your family likes.
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