• 9 ounces fresh spinach fettuccine, or plain
• 2 tsp. olive oil
• 2 cloves garlic, crushed
• 1 cup evaporated skim milk
• 3/4 cup skim milk
• 1-1/2 tsp. dried basil
• 7 ounces canned water-packed albacore tuna, flaked
• 1/4 cup plus 2 Tbs. shredded Parmesan cheese
• 2 Tbs. 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 pan over medium high heat. Sauté garlic 1 minute. Add evaporated milk, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 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.

Per serving: calories 376, fat 6.5g, 16% calories from fat, cholesterol 70mg, protein 29.7g, carbohydrates 48.7g, fiber 2.5g, sugar 11.1g, sodium 439mg, diet points 8.1.

Dietary Exchanges: Milk: 0.7, Vegetable: 0.1, Fruit: 0.0, Bread: 2.5, Lean meat: 0.4, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 1.4

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