Mediterranean Tuna Noodle:

WRLemmon

Ingredients:
2 tablespoons extra virgin olive oil
3/4 cup chopped red and yellow onion
1 Jalapeno pepper chopped
1 Can 14.5 diced tomatoes with basil, garlic and Oregano
¼ teaspoon red pepper
I cup frozen chopped spinach
1 Cup sliced portabella mushrooms
1/8 cup fine chopped cilantro
8 ounces of Mueller’s whole grain wide ribbons
10 Cherry tomatoes cut in to halves
7.5 ounces Marinated Artichoke Hearts Drained
1 tablespoon minced garlic
2 cups water
1/3 cup crumbled feta cheese.
12 ounce can of lite tuna in water Drained.

Heat oil in Skillet over medium-high heat, add the minced garlic and wait till it starts to cook, once you see the garlic start to boil, all the onion and Jalapeno peppers and cook stirring as needed to prevent burning for about five minutes.

Add the can of diced tomatoes, the red pepper, the mushrooms, cherry tomatoes and the water, bring this back to a boil. Now stir in the ribbons reduce heat to medium, and let simmer for 12 minutes.

Add the Tuna, Spinach, Artichoke Hearts and the cilantro simmer for an additional five minutes, then top with the Feta Cheese and serve.


This will make five servings at about 425 Calories per serving.