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Spaghetti with Tuna, Artichokes and Pesto

Cherish your loved one with this delicious 15-minute spaghetti meal with fresh ingredients and great quality tuna. That's Amore!

Serves 
Prep time
5 min
Cook Time
10 min
Time to Table
15 min

Ingredients

Basil Pesto:
1 cup (250 mL)
fresh basil
1 cup (250 mL)
baby arugula
1/4 cup (60 mL)
extra virgin olive oil
2 cloves
garlic
1 tsp (5 mL)
toasted pine nuts
Pasta:
175 g
spaghetti
2 tsp (10 mL)
olive oil
1 cup (250 mL)
cherry tomatoes
1
shallot, chopped
1 clove
garlic, chopped
1/2 cup (125 mL)
dry white wine
2 cans (80 g each)
CLOVER LEAF® Tonno Preferito Yellowfin Tuna in Olive Oil
3 tbsp
olive oil (from tuna cans)
1/2 cup (125 mL)
chopped artichoke hearts
2 tbsp (30 mL)
lemon juice
1/4 tsp (1 mL)
salt
1/2 tsp (2 mL)
pepper
2 tbsp (30 mL)
shaved Parmesan cheese

Preparation

  1. Basil Pesto: In blender or food processor, combine basil, arugula, oil, garlic and pine nuts; pulse until finely chopped but not smooth. Add 2 tbsp (30 mL) water to thin out paste. 
  2. Pasta: Cook spaghetti in large pot of boiling salted water until al dente; drain. 
  3. Heat olive oil in large nonstick skillet set over medium heat; cook tomatoes, shallot and garlic for 3 to 5 minutes or until tender. Add wine; cook for 3 to 5 minutes or until wine is reduced by half. Transfer mixture into a large bowl and add the cooked spaghetti, pesto, tuna with oilve oil, artichokes, lemon juice and pepper, tossing to coat well. 
  4. Divide between 2 bowls; sprinkle with shaved Parmesan.

Tip:

  • For a creamier texture, stir in 1 tbsp of mascarpone cheese at the end of step #3.
  • For a bit of heat, add a pinch of hot pepper flakes.

Nutrition

Amount per serving% Daily Value
Calories
880
Fat
66 g
88%
Saturated Fat
10 g
Trans Fat
0 g
Saturated + Trans
50%
Carbohydrate
42 g
Fibre
6 g
21%
Sugars
5 g
5%
Protein
25 g
Cholesterol
15 mg
Sodium
580 mg
25%
Calcium
13%
Iron
19%

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