Makes 5 servings
Cooking Light Magazine, May 1997, modified
Ingredients:
2 c small red potatoes, cut into bite sized cubes (~10oz / 4 to 5)
2 c cut green beans
4 T olive oil, divided use
1/3 diced onions 3 garlic cloves, minced
4 c uncooked cavatappi (spiral-shaped pasta)
2 T minced fresh or 2 t dried tarragon
2 T yellow mustard
1 T white wine vinegar
½ t salt
1 – 9 oz can solid white tuna in water, drained
Freshley ground pepper
- Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Don’t overcook—will cook longer in step 2. Add beans; cook an additional 3 minutes or until beans are crip-tender. Drain.
- Heat 1 tablespoon oil in saucepan over medium heat. Add onions saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.
- Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
- Combine 3 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.
Other suggestions and comments:
Yield: 5 servings
Serving size: 1 ½ cups
Calories~390
Substitute broccoli for green beans.
First tried 19 August 2005. Corey likes this a lot.
