4 servings / 40 min
Prep 15 min / Cook 25 min
Ingredients
- 4 oz (125 g) dry whole grain rotini
- 1 ½ cups (375 mL) frozen artichoke hearts
- 2 cups (500 mL) baby spinach
- 1 cup (250 mL) grape tomatoes, halved
- 1/2 cup (125 mL) diced green bell pepper
- 1/2 cup (125 mL ) diced red or yellow onion
- 1 1/2 tbsp (20 mL) chopped fresh oregano or 1 1/2 tsp (7 mL ) dried oregano, crumbled
- 2 medium garlic cloves, minced
- 1 tbsp (15 mL) granulated sugar
- 2 tbsp (25 mL) canola oil
- 2 tbsp (25 mL) cider vinegar
- 1 can (5 oz/140 g) lowsodium tuna, rinsed and drained, preferably albacore
Directions
- Cook pasta according to package directions, omitting any salt or fat.
- Cook artichoke hearts according to package instructions. Once cool, cut each artichoke heart into quarters.
- In large bowl, gently stir together spinach, artichokes, grape tomatoes, green pepper, onion, oregano, garlic, sugar, canola oil and vinegar.
- Drain pasta in colander and run under cold water to cool quickly.
- Shake off excess liquid. Stir into spinach mixture and sprinkle tuna evenly over all.
Nutritional info per serving (1 cup / 250 mL)
- Calories 290
- Protein 17 g
- Total fat 10 g
Saturated fat 1 g
Cholesterol 10 mg - Carbohydrates 35 g
Fibre 12 g
Sugars 6 g
Added sugars 3 g - Sodium 115 mg
- Potassium 253 mg