Tuna and Artichoke PastaServings: 6 Ingredients:1 (9-ounce) package frozen artichokehearts 1 (10-ounce) package frozen green peas 1 medium onion, sliced 1/2 cup diagonally sliced celery (about 1 medium stalk) 1/4 cup water 1 teaspoon fresh or 1/4 teaspoon dried tarragon leaves 1/4 teaspoon pepper 2 (6-1/2 ounce) cans tuna in water, drained and flaked 1 (2-ounce) jar diced pimientos, drained 1 tablespoon lemon juice 3 cups hot cooked fettuccine Instructions:Rinse artichoke hearts and peas in cold water to separate; drain. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion and celery in skillet about 5 minutes, stirring frequently, until onion is tender. Stir in artichoke hearts, peas, water, tarragon and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Stir in tuna, pimientos and lemon juice. Heat uncovered just until tuna is hot. Toss with fettuccine. 6 servings |