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Tuna Pasta Toss

This speedy pasta recipe is a novel change from heavier Bolognese or creamy sauced pastas. Roasted red peppers from a jar combined with the tanginess of the lemon pepper tuna make a delicious shortcut pasta sauce that requires no simmering time.

Serves 
Prep time
9 min
Cook Time
6 min
Time to Table
15 min

Ingredients

1 package (box) (375 g)
whole-wheat spaghettini
1 cup (250 mL)
frozen peas
1 cup (250 mL)
drained, sliced roasted red peppers
1/2 cup (125 mL)
sodium-reduced chicken broth
1/4 cup (50 mL)
lightly packed fresh parsley leaves (approx.)
1
clove garlic, minced
2 cans (85 g each)
Clover Leaf Flaked Light Tuna -Lemon and Pepper
1/2 cup (125 mL)
coarsely shredded Parmesan cheese

Preparation

  1. Prepare the pasta according to package directions. Add the peas at the end of the specified pasta cooking time. Drain the pasta and peas and return to the pot.
  2. Meanwhile, purée the peppers with the broth, parsley and garlic in a food processor or blender until smooth. Toss the hot pasta and peas with the roasted red pepper sauce and tuna. Sprinkle with Parmesan before serving. Makes 4 servings.

Tips:

  • 1.Substitute 12 oz (375 g) of any dry pasta and adjust the cooking time as the package specifies.
  • 2.Add the nutritional benefits of leafy greens by tossing baby spinach or arugula with the final ingredients.

Nutrition

Amount per serving% Daily Value
Calories
240
Fat
7 g
11%
Saturated Fat
3.5 g
Trans Fat
0 g
Saturated + Trans
18%
Cholesterol
35 mg
Sodium
410 mg
17%
Carbohydrate
34 g
11%
Fibre
7 g
28%
Sugar
3 g
Protein
21 g
Vitamin A
20%
Vitamin C
100%
Calcium
20%
Iron
15%

Claims Per Serving

- Very High Source of Fibre
- Source of Protein
- Good Source of Vitamin A
- Excellent Source of Vitamin C
- Good Source of Calcium
- Good Source of Iron

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