Spaghetti and tuna pepper toss
This quick and easy pasta recipe combines the best of canned and fresh items for a delicious, protein-packed dinner.
This recipe has been adapted to include Health Canada’s food safety guidance.
310 cal
Serves 6
Prep time
0h 5m
Cook time
0h 20m
Total time
0h 25m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Gently rinse shallot, garlic cloves, pepper, fresh thyme (if using) and fresh parsley under cool running water before preparing the ingredients. -
Step 3
In a large pot of boiling water, cook spaghetti for about 9 minutes or until tender but firm. Drain and return to pot. -
Step 4
Meanwhile, in a large nonstick skillet, heat oil over medium heat and cook onions, garlic and peppers for about 4 minutes or until softened. Stir in tuna, broth, tomatoes and thyme and bring to a boil. Simmer for 5 minutes and add to pasta to toss. Stir in parsley and toss again to coat. -
Step 5
Store any leftovers in the fridge within two hours, or sooner if they are in a warm location.
Tips
-
For a new twist try substituting salmon for the tuna.
Nutritional information
Per serving (1 of 6)
- Calories
- 310
- Protein
- 24 g
- Sodium
- 360 mg
- Potassium
- 450 mg
- Total fat
- 3 g
- Saturated fat
- 0.5 g
- Cholesterol
- 15 mg
- Carbohydrates
- 50 g
- Fibre
- 6 g
- Sugars
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2014.
