Ingredients:
6 ounces linguine or 6 ounces pasta, of your choice
1 cup green peas, frozen
1 1/2 cups skim milk
2 tablespoons flour
1/2 teaspoon dill weed
2 (3 1/2 ounce) albacore tuna, water-packed, drained & flaked*
3 tablespoons parmesan cheese, grated
1/8 teaspoon black pepper
smokey paprika
Directions:
Cook the pasta accordidng to package directions, omitting the salt.
Drain, rinse under cold water, and drain again.
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.
In a 10-inch nonstick skillet, whisk the milk into the flour, add dill weed and cook, stirring constantly, over medium heat until slightly thickened; about 2 minutes.
Add the peas and cook 30 seconds longer.
Add the pasta, tuna, cheese, and pepper, blend well, and heat but do not boil; about 5 minutes.
Sprinkle smokey paprika over top.
Serve.
* You can use a mixture of sea food, such as shrimp, crab, use what your family likes.
Servings: 4
Time preparation: 5 min.
Time total: 19 min.