Ingredients

• 12 ounces dried pasta
• 5 ounces low-sodium tuna packed in water, canned or pouches
• 1 cup canned cannellini beans (rinsed and drained)
• 1/3 cup jarred roasted red peppers
• 1/2 cup no salt added tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup no salt added canned green peas
• 1 tablespoon grated parmesan cheese

Preparation

1. Cook pasta according to directions for al dente doneness, omitting salt. Drain while reserving 1/2 cup cooking liquid. Slice the roasted red peppers.
2. In a large pan over medium heat, combine remaining ingredients except peas and parmesan cheese.
3. Add drained pasta to sauce mixture and stir to combine. Add some of the reserved cooking liquid if sauce appears too thick.
4. Add green peas and parmesan cheese; stir.
5. Serve with a whole grain roll. Enjoy!

Helpful hints

• Look for the canned or bottled roasted red peppers with the lowest sodium content. Fresh roasted red peppers can be substituted.
• Penne pasta works well but you can use whatever is in your pantry. Whole grain and whole wheat pasta also work well with this recipe.
• If using gluten-free pasta, rinse pasta after draining to avoid a gummy result and do not reserve pasta cooking liquid. Instead add 1/2 cup low-sodium broth if sauce appears too thick.
• Reduce serving size or the amount of pasta in the recipe if a lower carbohydrate meal is needed.
• Add extra tuna if more protein is needed.