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Tuna and vegetable fettuccine
Serves: 4
Time to make: 25 mins
Ingredients
- 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 courgettes, cut in ribbons using a vegetable peeler
- 2 large carrots, peeled in ribbons
- 2 shallots, thinly sliced
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Instructions
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 330cal
-
Kilojoules 1380kJ
-
Protein 32g
-
Total fat 3g
-
–Saturated fat 1g
-
Carbohydrates 40g
-
–Sugars 11g
-
Dietary fibre 6g
-
Sodium 780mg
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Calcium 80mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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