marco polo

Name: Marco Polo
Prep time: 30 min
Cook time: 12 min
Yield: 6
Cuisine: American
Ingredients: 16 ounce(s) spaghetti or linguine; 2 can(s) tuna, canned; 1 can(s) black olives, sliced; 1 bunch(es) green onions, cleaned and chopped. include green parts; 4 ounce(s) mozzarella cheese, grated; 4 ounce(s) swiss cheese, grated; 1 bunch(es) fresh parsley or cilantro, chopped; 1 cup(s) walnuts, chopped; 2 tablespoon(s) butter; 2 tablespoon(s) parmesan cheese, grated; - salt and pepper

18 Pinches 6 Photos

TERRI OPGENORTH

Lake Mills, WI

Updated on Feb 26, 2017

We used to have this recipe every time we went to visit one of my Mom's friends. I have since made it for my kids and it has become a family favorite. I am posting this today because it is my daughter's 31st birthday and this is what she has requested for her birthday dinner. We will all get together and celebrate with this easy dish. It is good just made, or can sit a bit and be room temperature. I hope you try it!

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I added tomatoes after this picture. One of my guests cant eat them...

prep time 30 Min

cook time 12 Min

method Stove Top

yield 6 serving(s)

Ingredients

16 ounces spaghetti or linguine
2 cans tuna, canned
1 can black olives, sliced
1 bunch green onions, cleaned and chopped. include green parts
4 ounces mozzarella cheese, grated
4 ounces swiss cheese, grated
1 bunch fresh parsley or cilantro, chopped
1 cup walnuts, chopped
2 tablespoons butter
2 tablespoons parmesan cheese, grated
- salt and pepper

How To Make marco polo

Step 1

Boil linguine or spaghetti noodles per package directions.

Step 2

While water is heating, prepare all other ingredients.
Step 3

Drain noodles in a colander. Put other ingredients into the pot except for Parmesan cheese and parsley. Put hot, drained noodles on top and wait a few minutes.
Step 4

Carefully combine ingredients by stirring gently. You want the cheese and butter to melt into the noodles and the rest of the ingredients to be well combined.
Step 5

Turn into a serving dish and sprinkle with the Parmesan and parsley. Add more salt and pepper per your taste.
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