Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Tuna Primavera

Tuna Primavera
  • Prep 20 min
  • Total 20 min
  • Servings 4
Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!
By Betty Crocker Kitchens
Updated October 14, 2016

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving (1 1/4 Cups)
Calories
640
Calories from Fat
320
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.
© 2021 ®/TM General Mills All Rights Reserved