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Easy Pantry Tuna Penne

Diabetic Easy Pantry Tuna Penne Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Serving Note: If you prefer, divide the pasta among 6 plates, then top with sauce.

Makes 6 main dish servings.
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Ingredients

  • 1 box Dreamfields Penne Rigate
  • 1-1/2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) crushed tomatoes in juice
  • 1-1/2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers, drained (optional)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 cans (5 ounces each) water-packed tuna, drained

Directions

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.
  3. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.
  4. Add pasta to sauce. Stir gently to coat.

Nutritional Information (Per Serving)
Calories:312
Protein:19g
Sodium: 248 mg
Cholesterol:16 mg
Fat: 6g
Saturated Fat: 1g
Dietary Fiber: 7g
Carbohydrates: 53 g

Source: Dreamfields Pasta

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