Fusilli with Creamy Tuna
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, fusilli
|
|
| 3 | ounces |
cream cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¾ | cup |
light cream (half&half)
half and half |
|
| ¼ | cup |
chives
chopped |
*
|
| 2 | cans |
tuna fish
drained and flaked |
* |
|
salt and black pepper
|
*
|
||
| ¼ | cup |
butter
|
|
|
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, fusilli
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
light cream (half&half)
half and half |
|
| 59 | ml |
chives
chopped |
*
|
| 2 | cans |
tuna fish
drained and flaked |
* |
| 0 |
salt and black pepper
|
*
|
|
| 59 | ml |
butter
|
|
| 0 |
parsley leaves
chopped |
*
|
Directions
Cook the spaghetti according to package directions.
Meanwhile let cream cheese soften in small bowl at room temperature; blend in remaining ingredients, except butter and parsley.
When the spaghetti is done, drain and butter it.
Pile onto plates and top with cream cheese-tuna mixture.
Sprinkle each serving liberally with parsley.
