Tuna & Mixed Vegetable Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 5.1 g
  • Cholesterol: 12.5 mg
  • Sodium: 227.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 8.4 g

View full nutritional breakdown of Tuna & Mixed Vegetable Pasta calories by ingredient


Introduction

This is a quick and easy hot meal for lunch or dinner. Add a tossed salad or add more veggies to the dish to fill up even more; try artichoke hearts, bell peppers, mushrooms or others. Remember, if you use mushrooms or peppers, you need to saute them with the garlic and onions. This is a quick and easy hot meal for lunch or dinner. Add a tossed salad or add more veggies to the dish to fill up even more; try artichoke hearts, bell peppers, mushrooms or others. Remember, if you use mushrooms or peppers, you need to saute them with the garlic and onions.
Number of Servings: 4

Ingredients

    *Extra Virgin Olive Oil, 1 tbsp
    Albacore Tuna Fish in Water, 5 oz
    *Fresh Garlic (1 clove = 3g), 3 gram(s)
    *Veggie, Hannaford tomato paste (2 Tablespoon), 0.5 serving
    *Sauce, Bertolli Tomato and Basil Spaghetti Sauce, 0.25 cup
    *Green Giant Garden Vegetable Medley (Frozen), 1 cup
    Ancient Harvest Quinoa Pasta, 1 cup
    *Chopped Onion (2 tbsp/1 serving), 1 serving
    Pepper

Directions

Heat oil in non-stick pan and gently saute garlic and onions until softened. Stir in the sauce and paste, add frozen vegetables and pepper. Lower heat and simmer.
In the meantime, bring a large saucepan of lightly salted water to boil and cook the pasta according to package directions. When the pasta is al dente, add the tuna to the sauce and heat through gently. Drain pasta. Stir in the pasta to the sauce, or if you prefer place pasta on plate and pour sauce onto the pasta.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user NEWTRAILSKAT.