

Summer vege pasta with tuna
Ingredients
- 400g fresh spaghetti
- 2 x 180g cans tuna in spring water, drained, broken in chunks
- 1 portion Basic chargrilled vegetable salad (see tip)
- 1 portion Basic lentil mix (see tip)
- 2 tablespoons sun-dried tomato pesto
- 4 cups rocketarugulaX
- 30g fresh parmesan cheese, shaved
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Instructions
1 Cook spaghetti in lightly salted water then drain, keeping a few tablespoons of cooking water in pan. Return to pan.
2 Add remaining ingredients. Toss well to coat. Serve with freshly ground black pepper and parmesan shavings.
Variations
Make it gluten free: Use gluten-free spaghetti.
HFG tip
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
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Calories 519 cal
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Kilojoules 2170 kJ
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Protein 38 g
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Total fat 10 g
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Saturated fat 3 g
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Carbohydrates 65 g
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Sugar 4 g
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Dietary fibre 9 g
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Sodium 730 mg
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Calcium 250 mg
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Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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