Whole Wheat Pasta with Fennel and Tuna
- Number of Servings: 6
Ingredients
1 pound linguine2 medium fennel bulbs, (8 ounces each)3 tablespoons olive oil3 tablespoons freshly squeezed lemon juice2 tablespoons capersCoarse salt and ground pepper2 cans (6 ounces each) solid light tuna, drained
Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
Season with salt and pepper. Flake in tuna. Gently toss.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BMORENIC.
Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
Season with salt and pepper. Flake in tuna. Gently toss.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BMORENIC.
Nutritional Info Amount Per Serving
- Calories: 208.9
- Total Fat: 7.5 g
- Cholesterol: 11.5 mg
- Sodium: 232.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.5 g
- Protein: 14.3 g
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