You can eat this dish hot, or make it ahead and take it to a picnic.

Ingredients

8 ounces uncooked, medium pasta shells

1 teaspoon corn oil

1 teaspoon (or 1 clove) minced garlic (or more to taste)

1 28-ounce can diced tomatoes

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1 12-ounce can tuna in water, drained and flaked

1/2 cup diced green onion

1/2 cup (about 2 ounces) crumbled feta cheese

Instructions

1. Cook pasta shells according to package directions, but omit salt. Drain, cover and set aside.

2. Meanwhile, in a large nonstick skillet, warm oil over medium heat. Add garlic and cook for 2 minutes, stirring to prevent browning. Add tomatoes, thyme, oregano and pepper. Simmer uncovered over medium heat for 5 minutes.

3. Stir in tuna and green onion, then cook an additional 5 minutes or until heated through.

4. Place pasta in a serving dish. Add tuna mixture and toss to coat. Sprinkle with cheese and serve.

Exchanges

1 1/2 starch

1 vegetable

2 very lean meat

Nutrition Information

Calories: 229

Carbohydrate: 27 grams

Protein: 19 grams

Fat: 5 grams

Cholesterol: 14 milligrams

Sodium: 660 milligrams

Fiber: 1 gram

Sugars: 4 grams