1 pound whole wheat rotini
1 (26-ounce) jar of your favorite low-sodium marinara sauce
2 (6-ounce) cans of albacore tuna packed in water, drained
1 tablespoon whole drained capers
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
- Cook the pasta in a large pot of boiling water until tender but still firm to the bite, about 8 minutes.
- Meanwhile, combine the tomato sauce, tuna, capers, and lemon zest in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
- Drain pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
NUTRITIONAL INFORMATION PER SERVING
Calories 287, Total Fat 5g, Carbohydrates 42g, Fiber 9g, Protein 20g, Sodium 153mg
SOURCE (OR ADAPTED FROM)
Recipe modified by CHOICES Nutrition Education Program
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