Artichoke Tuna Toss

Name: Artichoke Tuna Toss
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 3-1/2 cups water; 1/4 cup butter, cubed; 2 packages (4.6 ounces each) garlic and olive oil vermicelli mix; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered; 2 cans (6 ounces each) light water-packed tuna; 1 package (10 ounces) frozen peas; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 4 to 6 garlic cloves, minced

"I do volunteer work one evening a week and leave a meal behind for my family," relates Emily Perez of Alexandria, Virginia. "On one occasion, I left this made-in-minutes medley. When I came home, my husband said it was the best pasta dish I'd ever fixed!"

Ingredients

3-1/2 cups water
1/4 cup butter, cubed
2 packages (4.6 ounces each) garlic and olive oil vermicelli mix
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cans (6 ounces each) light water-packed tuna
1 package (10 ounces) frozen peas
1 tablespoon olive oil
1 tablespoon red wine vinegar
4 to 6 garlic cloves, minced

Directions

In a saucepan, bring water and butter to a boil. Stir in the vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic.
Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand for 5 minutes.