So, here we go



Lemon Tuna Pasta

4 tsp Butter

18 Black olives, pitted and sliced

1 tsp Oil; olive

2 can Tuna; chunk, drained

4 large Garlic cloves, chopped

Pasta; penne, cooked and drained

1/8 cup Lemon juice

4 tsp Butter (add at end)

3 tsp Capers, drained

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna and separate it (DO NOT FLAKE) with a fork. Heat through stirring gently, drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta

3 tbsp Olive oil

1/2 tsp Black pepper

1 small Onion, chopped

1 tsp Basil

1 lb Tomatoes chopped

3 pt Stock

1 Carrot, sliced

1 cup Small pasta / broken vermicelli

1 Celery stick, sliced

1 tbsp Chopped parsley

1 tsp Salt

Heat oil in soup pot and gently fry the onion for 2 minutes. Add tomatoes, carrot and celery. Mix well with the oil. Sprinkle in the seasonings and stir together. Fry for 3 minutes. Add stock and bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tendered, served and garnished with parsley.

Both Pasta Recipes yield 4 servings

If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I am sure you all love

Broccoli-Pasta Toss

2 cups Broccoli flowerets

3 tbsp Parmesan cheese, grated

4 oz Fettuccine, broken up

1 tsp Sesame seed, toasted

1 tbsp Oil, cooking

1/8 tsp Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately 4 servings.