SKILLET TUNA AND PASTA CASSEROLE WITH SPINACH

9 oz. fresh fettuccine, uncooked
2 tsp. olive oil
2 cloves garlic, minced
1 lb. fresh spinach, shredded
1 cup heavy cream
3/4 cup milk
1 1/2 tsp. dried basil
salt and pepper (to taste)
7 oz. canned water-packed albacore tuna, flaked
1/4 cup plus 2 Tbsp. grated Parmesan cheese
2 Tbsp. breadcrumbs

Preheat broiler.

Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well.

Heat oil in a nonstick ovenproof skillet over medium high heat. Saute garlic and spinach about 2 minutes.

Add cream, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 cup.

Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot.

Add cooked pasta and toss to combine. Stir in tuna.

Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta.

Broil 4 inches from heat source 1-2 minutes, until crumbs are browned.

Serve from skillet, cut into wedges.

Servings: 6