Shelly's Recipe

TUNA AND BROCCOLI FETTUCCINE

Category: Pasta - Seafood

4 cups broccoli flowerets
1/2 lb fettuccine noodles
1 cup parts skim ricotta cheese
1/2 cup low fat milk
1/3 cup grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp Italian herb seasoning
Salt and pepper to taste
1 (12 oz) can sold white or chunk light tuna, drained and chunked

Cook broccoli until crisp tender. Remove with slotted spoon to serving bowl. In same pan, cook fettuccine; drain, rinse and add to broccoli. In same pan, combine remaining ingredients except tuna. Mix well. Heat thoroughly, stirring frequently, until sauce is smooth and thick. Add tuna. Pour over fettuccine and broccoli; toss gently. Makes 5 servings