St. John's Healthy Cooking/Tuna

Pasta with Tuna, Green Beans & Tomatoes (from Diabetic Cooking magazine) 3-1/2 cups whole wheat penne, rigatoni or fusilli pasta (8 ounces) 1-1/2 cups frozen cut green beans, thawed 3 teaspoons olive oil, divided 3 green onions, sliced 1 clove garlic, minced 1 can (about 14 ounces) diced Italian-style tomatoes, drained; or 2 large tomatoes, chopped 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 teaspoon black pepper 1 can (12 ounces) solid albacore tuna packed in water, drained & flaked 1. Cook pasta according to package directions omitting salt & fat; add green beans during last 7 minutes of cooking time Allow water to return to boil before resuming timing). Drain 2. Meanwhile, heat 1 teaspoon oil in large skillet over medium heat. 3. Add onions & garlic, cook & stir 2 minutes. 4. Add tomatoes, salt, Italian seasoning & pepper; heat 4-5 minutes. 5. Add pasta mixture, tuna and remaining 2 teaspoons oil; mix gently until blended. 6. Sprinkle with parsley & serve immediately. Makes about 6 (1-1/4 cup) servings Nutrient per serving: * calories.................. 228 * total fat.................. 4 grams * carbohydrate........ 34 grams * fiber..................... 3 grams * protein................ 15 grams * sodium................ 345 milligrams comments: oil & salt - can leave out or cut down tuna - can substitute chicken