Tuna Pasta Toss

Prep Time9 min
cook Time 6 min
Time to Table15 min

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.


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


  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.


  • 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.


per serving
% Daily
Fat7 g11%
Saturated Fat3.5 g
Trans Fat0 g
Saturated + Trans18%
Cholesterol35 mg
Sodium410 mg17%
Carbohydrate34 g11%
Fibre7 g 28%
Sugar3 g
Protein21 g
Vitamin A20%
Vitamin C 100%

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

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.