| 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
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