Ingredients
1
package (9 oz) refrigerated fettuccine
1
box (9 oz) frozen asparagus cuts
1 1/2
cups julienne carrots (from 10-oz bag)
2
tablespoons water
1
can (12 oz) solid white tuna in water, drained, flaked
1
jar (15 oz) Alfredo pasta sauce
Chopped fresh parsley, if desired
Preparation
Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.
