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. |
To easily slice the zucchini and carrot into long thin ribbons, use a vegetable peeler.
Recipe by: Tracey Meharg
First published: November 2013
