Mains

Summer vege pasta with tuna

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 15 mins , plus making base mixes

Ingredients

More weights & measures

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

Instructions

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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)

Calories 519 cal

Kilojoules 2170 kJ

Protein 38 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 4 g

Dietary fibre 9 g

Sodium 730 mg

Calcium 250 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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