Here's what's cooking in Suzette's Kitchen. http://godlyrose.blogspot.com
This is a recipe from Rachel Ray's Magazine
It serves 4 people and you only prep for 10 min. and cook for 20!
No Bake Tuna Casserole
It is a quick, healthy meal (use whole wheat pasta) with tuna as the protein.
1/2 lbs penne pasta
6 TBSP EVOO
1/2 cup bread crumbs
salt and pepper
4 cloves garlic, smashed and peeled
1 pint of grape tomatoes halved (I use 4 tomatoes if that's what I have)
one 10 ounce bag frozen cut green beans, thawed (I used canned green beans)
one 15 ounce can cannellini beans, rinsed
one 7 ounce package tuna, drained
Grated peel of 1 lemon, plus 1 lemon, cut into wedges (optional)
1. Cook your penne pasta according to package (reserve 3/4 cup pasta cooking water)
2. In a large skillet heat 2 tbsp of evoo over med high heat. Add bread crumbs and toast, stirring for 2 minutes. Transfer to bowl and add salt and pepper.
3. In same skillet add garlic and 1/4 cup of the evoo and cook over med high heat until golden, 2 minutes. Stir in tomatoes and cook until softened about 4 min. Add reserved pasta water and bring to a simmer. Stir in green beans and cannellini beans and cook until tender.
4. Add the pasta, tuna, and lemon peel to skillet and toss. Season with salt and pepper and top with toasted crumbs. Serve with lemon wedges.