Skip the jarred marinara and try something different with this hearty linguine recipe: Just toss the noodles with olive oil-packed tuna, garlic, fresh green beans, almonds and red potatoes.

By Woman's Day Kitchen

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Nutritional Information

Calories    448
Total Fat    7g
Saturated Fat    1g
Cholesterol    10mg
Sodium    145mg
Total Carbohydrate    76g
Dietary Fiber    5g
Sugars    n/a
Protein    19g
Calcium    --
My Plate Inspired

Charles Schiller

Serves: 4

Total Time: 30 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    3 medium red potatoes, Maggie Beautyscrubbed and cut in ?-in. pieces
    8 ounce(s) fresh green beans, trimmed and cut in 1-in. lengths
    1 pound(s) linguine
    1 can(s) (6 oz) light tuna in olive oil, oil drained and reserved, tuna flaked
    1 tablespoon(s) minced garlic
    cup(s) almonds, Maggie Beautytoasted and coarsely chopped

Directions

    Put potatoes in a large Maggie Beautyskillet with water to cover by ? in. Bring to a boil, add beans and boil gently 5 minutes or until potatoes and beans are tender. Drain well; wipe skillet dry.
    Meanwhile cook pasta as package directs; drain, reserving 1 cup pasta cooking water.
    Heat oil reserved from tuna in dried skillet over medium heat. Add potatoes and beans, and sauté 5 minutes or until potatoes are golden. Add garlic and stir 1 to 2 minutes until fragrant. Stir in tuna and the 1 cup reserved water. Toss with pasta and sprinkle with almonds.