| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Low-cal, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 2 | T | Corn oil |
| 4 | Shallots, chopped fine | |
| 2 | Garlic cloves, chopped fine | |
| 1/2 | lb | Button mushrooms, cut into |
| 1/4-inch slices | ||
| 1 | c | Evaporated nonfat milk |
| 1 | oz | Grated parmesan cheese |
| 1 | White tuna in spring water | |
| Broken into chunks, 6 1/2oz | ||
| 2 | T | Fresh Italian parsley |
| finely chopped | ||
| 1 | T | Fresh chives, chopped fine |
| Freshly ground black pepper | ||
| Cooked pasta of your choice |
INSTRUCTIONS
In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat. When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes. Reduce the heat and add the evaporated milk. Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7 minutes. Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs. Simmer just until the tuna is heated through, then spoon over cooked pasta. Season with black pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 9.6mg
Sodium: 226.7mg
Potassium: 227.8mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 7.3g
Protein: 7.6g