Monday, February 18, 2013

Tuna Pasta

This last week we tried four new recipes!  Even with the variety I feel we have, sometimes I still just want something "new."  This one was my favorite of the new tries, so I had to write it down.  This seemed to be a great "base" as well. I'm sure we could totally mix up the veggies or cheese for what we have on hand.  We all loved it, and I'm sure we'll be making it again!

1 box whole wheat rotini pasta
2 TBLS butter
garlic salt, sprinkled on
3 cans of tuna, drained (15 ounces total)
1 tsp basil
1 jar roasted red peppers, drained and diced
1 package frozen green beans, thawed
2 tsp whole wheat flour
1 C milk
1-2 C shredded monteray jack cheese

Cook pasta according to package directions, drain and set aside.
In a skillet over medium heat, add tuna, basil, and garlic salt and mix well.  Add diced peppers and green beans.  Mix well, and heat through.
In another pan heat the butter, add the flour, and whisk together.  Add milk and keep whisking until mixture begins to thicken. (White sauce) Add shredded cheese and stir until melted through and the flavor is right.  Add cheese until you reach your desired flavor.  Pour the cheese mixture over the noodles, and stir them to coat.  Then pour in the tuna and veggie mixture.  Mix it all up and enjoy warm!

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