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Tuna and vegetable fettuccine

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Andy Lewis

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 cups passata

425g can tuna chunks in spring water, drained

2 cloves garlic, minced

½ cup torn fresh basil

250g fresh tricolour egg fettuccine

2 large courgettezucchiniXszucchini, summer squashX, cut in ribbons using a vegetable peeler

2 large carrots, peeled in ribbons

2 shallots, thinly sliced

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Instructions

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1 Pour passata and 1/2 cup water into a medium-sized saucepan. Bring to the boil. Add tuna, garlic and basil. Reduce heat to low, cover and simmer gently for 15 minutes. Season tuna mixture with cracked black pepper.

2 Meanwhile, cook fettuccine following packet directions. Drain pasta and return to pan.

3 Add courgettes, carrots and shallots. Toss gently to combine and cover to keep warm. Top fettuccine with tuna mixture and serve.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 330 cal

Kilojoules 1380 kJ

Protein 32 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 6 g

Sodium 780 mg

Calcium 80 mg

Iron 3.5 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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