Spaghetti with Fennel-Zucchini-Tuna Blend
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1-2 bulbs of fennel (150-200 grams)2-3 zucchini (300 grams)1 can of tuna, but not in oil (150 grams drained)2 small wedges low fat cream or soft cheese (60 grams)2 portions whole wheat spaghetti (160 grams)
Cut your fennel and zucchini in moderately large pieces and put them into 1 liter (or about 4 cups and some) of hot water. Simmer until both are soft - the time depends on how large you cut them (and it works best when the fennel is cut more finely than the zucchini). Be sure not to let the water get too hot and don't cook them for too long - you wouldn't want to loose too much of the vitamins that come with those vegetables!
Meanwhile, cook the pasta after the instructions provided. This recipe seems to work best with thin, flat pasta like Japanese soba noodles.
Once the vegetables are cooked, get rid of the remaining water, simply add the tuna and the cheese wedges and use an immersion blender on everything. Of course you can also use a stationary blender, but make sure the vegetables are not too hot for the blending can.
Thanks to tuna and cheese, no matter how long you blend the ingredients you'll always get a thick texture that will happily stick to your pasta.
And while fennel and tuna already make for quite a strong, unique taste, you might want to add your own share of spices - just make sure to keep the sodium low.
Makes 2 (quite large) servings of pasta and sauce
Number of Servings: 2
Recipe submitted by SparkPeople user BENNIM.
Meanwhile, cook the pasta after the instructions provided. This recipe seems to work best with thin, flat pasta like Japanese soba noodles.
Once the vegetables are cooked, get rid of the remaining water, simply add the tuna and the cheese wedges and use an immersion blender on everything. Of course you can also use a stationary blender, but make sure the vegetables are not too hot for the blending can.
Thanks to tuna and cheese, no matter how long you blend the ingredients you'll always get a thick texture that will happily stick to your pasta.
And while fennel and tuna already make for quite a strong, unique taste, you might want to add your own share of spices - just make sure to keep the sodium low.
Makes 2 (quite large) servings of pasta and sauce
Number of Servings: 2
Recipe submitted by SparkPeople user BENNIM.
Nutritional Info Amount Per Serving
- Calories: 480.9
- Total Fat: 7.8 g
- Cholesterol: 39.3 mg
- Sodium: 398.8 mg
- Total Carbs: 69.0 g
- Dietary Fiber: 5.2 g
- Protein: 34.5 g
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