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Pasta with Tuna, Peas, and Fresh Tomato Recipe
|Olive oil||1 Tablespoon|
|Garlic clove||2 Medium, chopped fine|
|Rich salt free fish stock||1 Cup (16 tbs)|
|Peas in pod||6 Ounce, shelled (About 1/2 Cup Peas)|
|White tuna in spring water||6 1⁄2 Ounce, broken into rough 1/2-3/4 inch chunks (1 Can)|
|Firm ripe tomato||1 Large, peeled, cored, seeded and cut into 1/4 inch dice|
|Finely chopped italian parsley||1 1⁄2 Tablespoon|
|Savory leaves||2 Teaspoon, chopped (Use Fresh Ones)|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked and drained|
Calories 540 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 0.76 g3.8%
Trans Fat 0 g
Cholesterol 0.6 mg0.2%
Sodium 101.8 mg4.2%
Total Carbohydrates 90 g30%
Dietary Fiber 7.1 g28.4%
Sugars 7 g
Protein 26 g52.6%
Vitamin A 29% Vitamin C 69.7%
Calcium 9% Iron 24.6%
*Based on a 2000 Calorie diet
When the garlic sizzles, add the stock.
As soon as the stock simmers briskly, add the peas, reduce the heat slightly, cover, and cook until they are tender, 3 to 4 minutes.
Add the tuna, tomato, herbs, and lemon juice to the pan.
Simmer for 30 seconds to 1 minute more, then pour over cooked pasta.
Season generously with black pepper.