• 6 ounces fresh fettuccine
• 1-1/4 tsp. olive oil
• 2 cloves garlic, crushed
• 11 ounces fresh spinach, shredded
• 2/3 cup heavy cream
• 1/2 cup milk
• 1 tsp. dried basil
• 1/4 lb. canned water-packed albacore tuna, flaked
• 1/4 cup grated Parmesan cheese
• 1 Tbs. plus 1 tsp. breadcrumbs

Turn on broiler. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Heat oil in a nonstick ovenproof skillet over medium high heat. Sauté garlic and spinach about 2 minutes. Add cream, raise heat to high and cook 4-6 minutes, until reduced to about 1/2 cup. Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot. Add cooked pasta and toss to combine. Stir in tuna. Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta. Broil 4 inches from heat source 1-2 minutes, until crumbs are browned. Serve from skillet, cut into wedges.

Per serving: calories 374, fat 20.0g, 47% calories from fat, cholesterol 102mg, protein 18.5g, carbohydrates 31.3g, fiber 3.8g, sugar 3.6g, sodium 296mg, diet points 8.9.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.6, Fruit: 0.0, Bread: 1.6, Lean meat: 0.3, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.9

  view detailed nutritional information

The recommended wines are: Beaujolais, Chenin Blanc, or Chianti.