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| 8 x ca. 30 g | Elbow Macaroni Or Medium Shells Or other medium pasta shape, uncooked |
| 2 1/2 Tasse | water |
| 2 | Chicken bouillon cubes |
| 1/8 Teelöffel | black pepper |
| 1 Teelöffel | basil leaves fresh |
| 1 | 4-oz. jar pimento |
| 9 x ca. 30 g | Frozen cut green beans |
| 1 Tasse | skim milk |
| 4 x ca. 30 g | Low-fat Cheddar cheese grated |
| 6 1/8 x ca. 30 g | Canned white albacore tuna (packed in water), drained |
| 1/4 Tasse | parsley fresh, chopped |
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Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally.
Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.
Each serving provides: 288 Calories; 27.8 g Protein; 35.4 g Carbohydrates; 3.7 g Fat; 22.3 mg Cholesterol; 783 mg Sodium. Calories from Fat: 12%
with permission)
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