| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian6 |
1 |
servings |
INGREDIENTS
| 2 |
|
14 1/2 ounce cannellini |
| 1/2 |
c |
Olive oil |
| 2/3 |
c |
Lemon juice |
| 4 |
md |
Garlic cloves; minced |
| 1/4 |
c |
Fresh parsley; chopped |
| 6 1/2 |
oz |
Tuna; drained |
| 2 |
md |
Scallions; chopped |
|
|
Ground pepper |
INSTRUCTIONS
In a large skillet or saucepan, combine the beans, olive oil, lemon juice,
garlic and parsley. Cook over low to moderate heat until the beans are hot,
about five minutes. Spoon the beans over cooked pasta (medium shells, bow
ties or other shapes.) Break the tuna on top in coarse chunks.
Garnish with scallions and plenty of black pepper.
Per serving: 1294 Calories (kcal); 117g Total Fat; (79% calories from fat);
45g Protein; 21g Carbohydrate; 70mg Cholesterol; 89mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
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