Spaghetti Tutto Italiano
From canned_food_fan 14 years agoIngredients
- 1 pound spaghetti, any thickness shopping list
- 2 teaspoons olive oil shopping list
- 1 medium onion, medium dice shopping list
- 1 clove garlic, minced shopping list
- 1 can (18 ounces) ready-to-serve, creamy mushroom soup shopping list
- 1 cup canned white cannellini beans, rinsed and drained shopping list
- 1 cup chunky tomato sauce shopping list
- 1 can (about 6 ounces) no-salt-added solid white tuna in water, drained shopping list
How to make it
- Add the spaghetti to a pot of boiling water and cook until tender, about 8 minutes.
- While the spaghetti is cooking, make sauce. Heat the oil in a large skillet over medium heat. Add the onion and sauté until tender, stirring often, about 2 minutes. Stir in the garlic.
- Add the soup to the skillet, stir to combine and boil until the soup thickness, about 3 minutes. In a medium bowl mash half the beans with back of a spoon. Stir the mashed beans and remaining whole beans into the soup. Add tomato sauce and tuna, stir to combine, and heat through.
- When the spaghetti is done, drain and toss with sauce in a serving bowl.
- Servings: 6
- Nutritional Information Per Serving: Calories 270; Total fat 6g; Saturated fat 1.5g; Cholesterol 10mg; Sodium 490mg; Carbohydrate 37g; Fiber 4g; Protein 15g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 15%DV
- *Daily Value
People Who Like This Dish 4
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