| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 8 | oz | Dry thin whole wheat pasta |
| 1/4 | lb | Fresh mushrooms; sliced |
| 1 | tb | Full flavored olive oil |
| 1/4 | ts | Dried thyme leaves |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Chopped fresh basil leaves |
| 1 | Onion; minced | |
| 1/4 | c | Chopped fresh parsley or 1 |
| 10 | md | Pitted black olives |
| 1/8 | ts | Red pepper flakes |
| 2 | c | Chopped canned plum tomatoe |
| Freshly ground pepper | ||
| 2 | tb | Tomato paste |
| 1 | lb | Tuna or any other firm fish |
INSTRUCTIONS
For scallops or peeled shrimp, bring enough water to boil on top of conventional stove > and cook pasta until al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes, pepper to taste and tuna. Cover again and microwave on high 4 to 6 minutes or until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and divide among 4 bowls. Spoon 1/2 cup seafood mixture on top. Per serving: 39 Calories (kcal); 1g Total Fat; (28% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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