Cook pasta as directed on package; drain and set aside.
In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes.
Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes.
Stir in wine; cook until liquid is syrupy, 1 to 2 minutes.
Stir in and break up tuna, 1 minute.
Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes.
Stir in parsley; serve immediately.
from Self, March 2012
10 oz is about 2 cups sliced baby portobello mushrooms
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (839g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 140 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 53.7mg||17 %|
|Sodium 615.6mg||21 %|
|Potassium 848.1mg||22 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 7.8g|
|Protein 45.7g||65 %|
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Calories per serving: 372
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