160 g | penne rigate, or other short pasta | 2 cups | |
100 g | tuna, canned, in vegetable oil, drained and shredded | ||
1/4 cup | pesto sauce | 55 g | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 1/2 tbsp | olive oil | 23 mL | |
1/4 cup | pasta cooking water, approximately | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
per 1 serving (300 g)
Amount % Daily Value |
Calories 610 |
Fat 30 g 46 % |
Saturated
4.9 g
24 % |
Cholesterol 10 mg |
Sodium 480 mg 20 % |
Carbohydrate 58 g 19 % |
Fibre 3 g 14 % |
Sugars 1 g |
Net Carbs 55 g |
Protein 27 g |
Vitamin A 3 % |
Vitamin C 9 % |
Calcium 9 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | 0 |
Meat and Alternatives | 2 |
Fats | 5 ½ |
I didn't think it would taste that good! I used the pesto from the recipe this site offers and it was amazing! The only ingredient it doesn't need is the olive oil. There's plenty in the freshly made pesto!
This recipe is simple and quick to make with pantry shelf staples. Even though there are only a few ingredients the tuna and pesto are pungent and make a very flavourful pasta dish when combined.
Great, simple recipe. I used tuna in oil with chipotle for a bit extra flavour!