MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Tuna Pasta Salad Ingredients: 2 cups macaroni, uncooked 2 6-1/2 oz cans tuna, canned, water-packed 1/2 cup zucchini, chopped 1/4 cup carrots, sliced 1/3 cup onion, diced 1/4 cup salad dressing, mayonnaise type Directions: Cook macaroni according to package directions. Drain macaroni. Drain tuna. Wash vegetables. Chop zucchini; slice carrots into thin slices; dice onions. Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing. Chill until ready to serve. Yield: 4 servings--Serving size: 1-1/2 cups Nutrition at a glance Each Serving Provides: amount per serving Calories 405 Total Fat 13 g Saturated Fat 2 g Cholesterol 25 mg Sodium 360 mg Source: U.S. Dept. of Agriculture, Center for Nutrition Policy and Promotion. Recipes and Tips for Healthy, Thrifty Meals.       Low-fat Spaghetti Ingredients: 7 oz. uncooked whole-wheat spaghetti noodles 1/3 c. fat-free Parmesan cheese 2 egg whites, lightly beaten 1 tbsp. margarine 8 oz. fat-free cottage cheese 1 lb. lean ground beef ¼ c. chopped green bell pepper ½ tsp. garlic salt 14-15 oz. stewed tomatoes 6 oz. tomato paste 1 tsp. Splenda 1 tsp. dried oregano ½ c. reduced-fat or no-fat shredded mozzarella cheese Directions: Preheat oven to 350 degrees F. Cook spaghetti noodles according to package directions and drain. Toss spaghetti noodles with Parmesan cheese, egg whites and margarine. Place into lightly-greased 8 x 8 in. baking dish. Layer cottage cheese over spaghetti mixture. Brown ground beef and next two ingredients in nonstick skillet over medium heat. Drain and pat with paper towels to remove excess grease. Add stewed tomatoes and next three ingredients. Cook over medium heat until hot. Spoon over cottage cheese. Bake for 25 minutes at 350 degrees F. Sprinkle with mozzarella cheese and serve. Makes 6 servings.	Sign up for our Email Newsletter For Email Marketing you can trust
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