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Spaghetti Tutto Italiano
Rich Creamy Sauce |
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1 pound spaghetti, any thickness
2 teaspoons olive oil
1 medium onion, medium dice
1 clove garlic, minced
1 can (18 ounces) ready-to-serve, creamy mushroom soup
1 cup canned white cannellini beans, rinsed and drained
1 cup chunky tomato sauce
1 can (about 6 ounces) no-salt-added solid white tuna in water, drained
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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
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Preparation Time: 13 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2378 times. |
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