Tuna and vegetable fettuccine

Tuna and vegetable fettuccine

Tuna and vegetable fettuccine - image 11699-508x480 on http://seriousfitness.com.au

Serves: 4

Time to make: 25 mins

Total cost:$14.80 / $3.70 per serve

(at time of publication)

2 cups passata

425g can tuna chunks in spring water, drained

2 cloves garlic, crushed

1/2 cup torn basil leaves

300g tricolour egg fettuccine

2 large zucchini, peeled into ribbons

2 large carrots, peeled into ribbons

2 shallots, thinly sliced

Kilojoules 1,674kJ
Calories 400cal
Protein 28.7g
Total fat 3.3g
Saturated fat 0.9g
Carbohydrates 59.1g
Sugars 7.6g
Dietary fibre 7.1g
Sodium 99mg
Calcium 91mg
Iron 3.2mg


Step 1

Pour passata and 1.2 cup water into a medium saucepan; bring to the boil. Add tuna, garlic and basil. Reduce heat to low, cover and simmer gently for 15 minutes. Season tuna mixture with cracked black pepper.

Step 2

Meanwhile, cook fettuccine according to packet instructions. Drain pasta and return to pan.

Step 3

Add zucchini, carrot and shallot; toss gently to combine and cover to keep warm. Top fettuccine with tuna mixture and serve.

HFG tip

To easily slice the zucchini and carrot into long thin ribbons, use a vegetable peeler.

About this recipe

Recipe by: Tracey Meharg

First published: November 2013