| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Main dish, Pasta, Low-fat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive or vegetable oil |
| 2 |
md |
Zucchini, cut into 3/4-inch dice |
| 1 |
md |
Onion, diced |
| 2 |
ts |
Minced garlic |
| 1/4 |
ts |
Salt |
| 1 |
cn |
(28 oz.) crushed tomatoes |
| 1 |
tb |
Wine vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
cn |
(6 1/2 oz.) water-packed tuna, drained |
| 1 |
pk |
(12 or 14 oz.) corkscrew or ruffle pasta, cooked according to |
|
pk |
Directions |
|
|
Freshly grated Parmesan cheese (optional) |
|
4 |
servings. |
INSTRUCTIONS
1. Heat oil in large skillet over medium-high heat. Add zucchini, onion,
garlic and salt; cook, stirring, until tender-crisp, 5 minutes. Stir in
tomatoes, vinegar, sugar, oregano and pepper. Bring to boil; reduce heat,
cover and simmer 5 minutes. Stir in tuna and cook 3 minutes more.
2. Toss hot pasta with sauce and sprinkle with Parmesan, if desired. Makes
PER SERVING: Calories 505, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 17
mg, Sodium 615 mg, Carbohydrates 85 g, Protein 27 g
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by Julie Bertholf <[email protected]> on
Jun 03, 1998
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