Creamy Tuna-Noodle Toss
49g CARB
Serves 4
Total 30 min.
- 3 cups wide egg noodles (6 oz.)
- 1½ cups frozen peas
- 3 Tbsp. butter
- 1 small red onion, quartered and sliced
- 2 cloves garlic, minced
- ¼ tsp. black pepper
- 2 Tbsp. all-purpose flour
- ¼ tsp. salt
- 1¼ cups milk
- 1 5-oz. can solid white tuna, drained and broken into chunks
- ½ cup grated Parmesan cheese
- 1 to 2 Tbsp. milk (optional)
- 1 Tbsp. fresh lemon juice
1. Cook noodles according to package directions, adding peas the last 2 minutes of cooking. Drain and return to pan.
2. In a 10-inch skillet melt butter over medium. Add onion, garlic, and pepper; cook and stir about 3 minutes or until onion is just tender. Stir in flour and salt until blended. Add the 1¼ cups milk. Cook and stir until thickened and bubbly.
3. Add noodles and peas, tuna, and ¼ cup of the cheese to skillet; toss. Remove from heat. If desired, stir in additional milk, 1 Tbsp. at time, until desired consistency. Drizzle with lemon juice. Sprinkle with remaining cheese and additional pepper.
PER SERVING (1½ cups each) cal 435, fat 16 g (8 g sat. fat), chol 88 mg, sodium 632 mg, carb 49 g (4 g fiber, 9 g sugars), pro 23 g
