Springtime Tuna Pasta
Doug Roese / Lakewinds Natural Foods
This is very quick, and you can add different veggies to please your family. Serve on mixed greens for a one-dish lunch.
yield: 6-8 servings
Ingredients
1 lb. Bionaturae Chiocciole Pasta
1 bunch (approx. 1#) asparagus
5 ounces slivered red onions
juice of 1/2 lemon
4 oz. Annies Roasted Red Pepper Salad Dressing
8 oz., lo-fat sour cream
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup minced fresh basil
3 cans tuna, salted chunk-light
Instructions
1. Sliver the asparagus into 1/2" chunks after breaking off and discarding the bottom tough parts (or peel the bottom 1/3" carefully).
2. Bring a pot of salted water to boil and cook pasta for 9 minutes (if using a different pasta, adjust timing to 4 minutes less than package directions).
3. Add asparagus and boil 4 more minutes. Drain and chill to stop cooking.
4. In a large bowl, mix the lemon juice, salt, pepper, sour cream and salad dressing until smooth. Add drained tuna, basil, tomatoes and onion and mix.
5. Add the pasta and asparagus and mix well. Taste for salt.