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5 cups Chunky Vegetable Tomato Sauce, (this recipe is also available in the Recipe File)
184-g can tuna, drained
3/4 tsp up to 1 tsp dried dill
3/4 450- to 500-g pkg spaghetti pasta
sprinkling of grated parmesan
Place a large pot of salted water over high heat. In a large saucepan, stir tomato sauce with drained tuna and dillweed. Cover and cook over medium-low heat, stirring occasionally, while cooking spaghetti.
When water is boiling, add spaghetti. Stir constantly until pasta is fully immersed and separated. Boil, uncovered, according to package directions until al dente, usually from 8 to 10 minutes. Drain and toss with hot sauce in a large heated bowl. Sprinkle with Parmesan. Great with a spinach salad or coleslaw.
Calories 333, Protein 16.8g, Carbohydrates 56.6g, Fat 4.7g.
While the tomato sauce is simmering, get a big pot of water boiling 'cause tonight's dinner is well on its way! For vegetarian pasta, leave out tuna, but include plenty of cheese for protein.
Less expensive chunk or flaked tuna has almost the same nutritional value as the pricier solid white tuna and they all look the same when cooked in our Chunky Vegetable Tomato Sauce.