Monday, March 7, 2011

Eenie Meenie Fettuccine

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

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