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Prep 30min
Total30min
Ingredients7
Servings4
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Ingredients
8
oz. uncooked linguine
1 1/2
cups frozen whole green beans
1 1/2
cups fresh baby carrots, cut in half lengthwise if large
1/2
cup purchased pesto
2
tablespoons finely chopped red onion
2
(6-oz.) cans albacore tuna in spring water, drained, flaked
1
oz. (1/4 cup) shredded fresh Parmesan cheese
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Steps
1
Cook linguine in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
2
Meanwhile, cook green beans and carrots together as directed on green bean package. Drain.
3
Add warm vegetables, pesto and onion to linguine; toss to mix. Add tuna; stir gently to mix. Sprinkle with cheese.
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Another aged grating cheese, such as Asiago or Pecorino, can be used in place of Parmesan cheese.
Refrigerated pasta cooks in half the time as dry pasta. Refrigerated and dry pasta are interchangeable in this recipe; follow cooking directions the pasta package label.
Deli fruit salad and bakery muffins round out this lunch.
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Nutrition Facts
Serving Size:1 3/4 Cups
Calories
535
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
5g
25%
Cholesterol
35mg
12%
Sodium
940mg
39%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
20%
Sugars
6g
Protein
36g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
26%
26%
Iron
28%
28%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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