Fettucini & Tuna Sauce
This quick, stove-top version of tuna noodle casserole is delicious. Compliment it with a fresh green vegetable to round out the meal.
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Cost: $$
Ingredients
- 8 ounces fettucini uncooked
- 3 tablespoons butter or margarine
- 1 cup thinly sliced green onion
- 1 1/2 cups sliced mushrooms
- 1/2 teaspoon teaspoon salt
- 1 7 ounce can water-packed tuna drained
- 1/3 heavy cream
- 3 tablespoons minced fresh parsley
- fresh-grated Romano cheese
Instructions
- Cook the fettucini according to package instructions, drain well and set aside.
- In a large frying pan, melt the butter over medium heat.
- Add the green onions, mushrooms and salt.
- Sauté until the mushrooms give off liquid (about 3 minutes).
- Add the drained tuna.
- Cook, stirring constantly, for 1 minute.
- In a large bowl, combine the cream, parsley and cheese.
- Add to the tuna mixture.
- Cook, stirring constantly, over medium heat, until the cheese melts and the sauce thickens.
- In a large serving bowl, combine the pasta and hot tuna sauce.
- Toss until the pasta is well coated.
- Serve immediately with a sprinkle of the Romano cheese.