Captain's Linguine

Less than 20 minutes and you have a great casserole. Low fat but don't tell anyone. You can substitute peas and carrots for just the peas.

• Ready In: 19 mins
• Serves: 4

Ingredients

• 6  ounces linguine or 6  ounces pasta, of your choice
• 1  cup green peas, frozen
• 1 1⁄2 cups skim milk
• 2  tablespoons flour
• 1⁄2 teaspoon dill weed
• 2 (3 1/2ounce)  albacore tuna, water-packed, drained & flaked*
• 3  tablespoons parmesan cheese, grated
• 1⁄8 teaspoon black pepper
•  smokey paprika

Directions

1. Cook the pasta accordidng to package directions, omitting the salt.
2. Drain, rinse under cold water, and drain again.
3. In a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook uncovered, for 1 minute; drain and set aside.
4. In a 10-inch nonstick skillet, whisk the milk into the flour, add dill weed and cook, stirring constantly, over medium heat until slightly thickened; about 2 minutes.
5. Add the peas and cook 30 seconds longer.
6. Add the pasta, tuna, cheese, and pepper, blend well, and heat but do not boil; about 5 minutes.
7. Sprinkle smokey paprika over top.
8. Serve.
9. * You can use a mixture of sea food, such as shrimp, crab, use what your family likes.