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Tuna Fettucine Alfredo




Source of Recipe


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Recipe Introduction


Fettuccine and broccoli are cooked and tossed with tuna in a ricotta, milk, parmesan sauce that's seasoned with Italian herbs and garlic salt.



• 16-oz. Package frozen broccoli
• 1/2 pound Fettuccine
•
• 2 Cans (6-oz.) Albacore Tuna, drained and chunked
• 1 cup Ricotta cheese, Part skim
• 1/4 cup Parmesan cheese, grated
• 1/2 tsp. Garlic salt
• To taste: Salt and pepper
• 1/2 cup Milk, low fat
• 1/2 tsp. Dried Italian seasoning

In a large pot of boiling water, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. Drain and transfer to serving platter. In same pot, combine ricotta, parmesan, garlic salt, salt and pepper, milk, and Italian seasoning. Heat and stir until sauce is smooth and heated through. Gently stir in tuna. Pour sauce over pasta mixture and toss.