Makes 4 Servings
12 oz uncooked fettuccine (plain or spinach)
2 tbsp butter
1-2 cloves garlic, minced (depending on your taste)
1 1/2 cups 2% milk
1 1/2 tbsp all-purpose flour
1/3 cup grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp each salt and black pepper
1 can (6 oz) water-packed tuna, drained
1/4 cup low-fat sour cream
3/4 cup frozen peas, thawed
2 tbsp chopped fresh parsley
1. Cook fettuccine according to package directions. Drain and return to pot.
2. While pasta is cooking, prepare sauce. Melt butter in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook and stir until mixture is bubbly and thickened, about 4-5 minutes.
3. Reduce heat to low. Stir in Parmesan cheese, basil, salt, and pepper. Cook for 1-2 minutes, until cheese is melted. Stir in tuna, sour cream, and peas. Cook until heated through, about 2 minutes.
4. Pour sauce over fettuccine and toss to coat. Sprinkle parsley over top. Serve with extra Parmesan cheese and black pepper, if desired. Best if served immediately.
Recipe taken from