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Tuna Primavera

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!

Ingredients

1
package (9 oz) refrigerated fettuccine
1
box (9 oz) frozen asparagus cuts
1 1/2
cups julienne carrots (from 10-oz bag)
2
tablespoons water
1
can (12 oz) solid white tuna in water, drained, flaked
1
jar (15 oz) Alfredo pasta sauce
Chopped fresh parsley, if desired

Directions

  • 1 Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
  • 2 Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
  • 3 In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.

Expert Tips

You can use dried fettuccine in place of the refrigerated, but it will take longer to cook. The refrigerated fettuccine only takes 2 to 3 minutes to cook.

Look for julienne carrots in the produce section of the grocery store. They are a real time-saver!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/4 Cups)
Calories
640
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
21g
105%
Trans Fat
1g
Cholesterol
125mg
42%
Sodium
770mg
32%
Potassium
460mg
13%
Total Carbohydrate
47g
16%
Dietary Fiber
4g
16%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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