College Pasta Redux

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

The Holiday 15 hit you like a ton of bricks thanks to endless array of bitchy relatives insisting you try everything, right? If you're in resolution mode (e.g. getting slim enough to fit back in your Spanx), then you'll need to get back to basics with simple recipes. The fewer ingredients, the fewer hidden calories and the easier it is to enter the damn thing into Lose It!

Logic (and most dieting gurus) holds that the fewer calories you take in, minus calories from exercise, will result in fewer ell-bees on your hips. Nutritionists say a balanced approach of "good carbs," protein and a truck load of vegetables is where you want to be.

College Pasta Redux meets those criteria. Plus, now that you have less time to cook due to all that exercising, you'll love the 10-minute can-to-table time.

College Pasta started as a dish born out of necessity (read college poverty) when my roommate and I lived off of his dad's Chevron card a la Reality Bites. Man can only live on smokes and meat pies for so long. The following recipe materialized one night when I was high on nicotine and fighting exhaustion. The Redux version subs in whole wheat pasta and lighter mayo for the calorie Nazis. Give it a shot. It's actually much better than it sounds.

College Pasta

  • 1 pack of beef flavored ramen noodles
  • 2-4 packs of mayo from a fast food joint
  • 1 6-ounce can of tuna, drained
  • 1 small can of vegetables, drained
  • Tony Chachere's to taste

College Pasta Redux

  • 1 1/2 cups of uncooked whole wheat pasta
  • 1 tbsp light mayo
  • 1 tsp spicy Dijon mustard
  • 1 6 oz. can of tuna, drained
  • 1 small can of vegetables, drained
  • Tony Chachere's to taste

Boil the pasta and drain. Pour the noodles into a gumbo bowl or mixing bowl (or anything bigger than a cereal bowl). For authenticity, you should mix it in the pot.

Mix in the mayo and mustard while the noodles are hot so that it is evenly distributed. Add in the tuna, dechunking it as you go, but don't mix it yet. Stir in the Chachere's (and a bit of the beef seasoning for the non-Redux) until the tuna and spices are evenly distributed. Stir in the vegetables.

P.S. Vodka and tequila are optional for both.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.