Tuna, Veggies & Quinoa Stuffed Peppers
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Tuna Fettuccine Alfredo
Serves2
Prep Time5 min
Cook Time
15 min
Time to Table20 min
Rich, creamy, and finished with a subtle kick, this Tuna Fettuccine Alfredo offers a fresh take on a classic favourite. Made with Clover Leaf Flaked Light Tuna in Olive Oil and Olive Oil & Chili Pepper, it’s brightened with sweet cherry tomatoes and garlic, all brought together in a light, silky cream sauce. Topped with fresh basil and a sprinkle of Parmigiano Reggiano, it’s an easy yet indulgent option for any night of the week.
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Ingredients
1 cup (175 g) fresh fettuccine pasta
1 tsp Salt
1 can (80 g) Clover Leaf Flaked Light Tuna in Olive Oil tri-pack
1 can (80 g) Clover Leaf Flaked Light Tuna in Olive Oil & Chili Pepper tri-pack
1 pint (205 g) or about 20-30 Cherry tomatoes
2 cloves Garlic, minced
½ cup (125 mL) 18% cream
8 Basil leaves, fresh, for sprinkling
¼ cup (7 g) Shredded Parmigiano Reggiano, optional
PREP INSTRUCTIONS
- Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 3-5 minutes or until al dente.
- Drain the oil from both cans of tuna into a large skillet. Heat over medium until shimmering.
- Add the tomatoes and cook until lightly blistered. Stir in the garlic and sauté for a minute more.
- Reduce the heat to low and add the cream and tuna to the skillet, and simmer for 5 minutes.
- Add the cooked pasta to the skillet and toss to coat. Transfer to a plate and top with fresh basil leaves. If desired, add Parmigiano Reggiano. Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 520 | |
| Fat | 22 g | 29% |
| Saturated Fat | 9 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 45% | |
| Carbohydrate | 57 g | |
| Fibre | 5 g | 18% |
| Sugar | 7 g | 7% |
| Protein | 26 g | |
| Cholesterol | 105 mg | |
| Sodium | 800 mg | 35% |
| Potassium | 550 mg | 16% |
| Calcium | 125 mg | 10% |
| Iron | 2 mg | 11% |
Claims per serving
| Source of Fibre | Excellent Source of Protein |
| Source of Calcium |
