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This is based on the following recipe. However I swapped the pasta for veggie spirals and used canned peas (I prefer frozen, but I used what was on hand at the moment)

Linguine with Tuna and Peas

3 oz linguine or spaghetti
1/2 cup fresh or frozen green peas
3/4 cup skim milk
1 Tbs flour
1 small can (3.5 ounces) water-packed light tuna, drained and flaked
3 Tbs grated Parmesan cheese
1/4 tsp black pepper

1. Cook the linguine according to package directions, omitting the salt. Drain, rinse under cold running water, and drain again.

2. Meanwhile, in a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook, uncovered, for 1 minute; drain and set aside.

3. In a heavy 10-inch nonstick skillet, whisk the milk into the flour and cook, stirring constantly, over moderate heat until slightly thickened-about 2 minutes. Add the peas and cook 30 seconds longer. Add the pasta, tuna, cheese, and pepper, toss well, and heat through but do not boil-about 5 minutes. Serves 2.

Source: Great Recipes for Good Health (cookbook)


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being