1. Bring a pot of salted water to a boil. Cook linguine until al dente, about 9 minutes, or
as package directs. Reserve 1/2 cup of cooking water; drain pasta.
2. Melt butter in a small pan over medium-low heat. Sprinkle in flour and cook, stirring,
until thickened but not browned, about 2 minutes. Whisk in milk and continue to whisk
until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with
salt and pepper. Remove from heat.
3. Warm oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until
golden, about 1 minute. Add mushrooms and saute until they release their liquid and
begin to turn golden, about 5 minutes. Add onion, celery and crushed red pepper and
cook, stirring until vegetables are tender, about 5 minutes longer.
4. Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until
heated through, about 5 minutes. Reduce heat to medium-low, add tuna, breaking it
up, and cook until warmed through, about 2 minutes. Season with salt and pepper.
Toss linguine with sauce, sprinkle with parsley if desired, and serve hot.
Per Serving: 521 cal
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (29%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2g|
|Cholesterol 84.9mg||26 %|
|Sodium 218.8mg||8 %|
|Potassium 469.9mg||12 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 57g|
|Protein 14.1g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 404
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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