Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
20
High
Nutrition per serving
Calories347.5 kcal (17%)
Total Fat8.3 g (12%)
Carbs46.5 g (18%)
Sugars6.1 g (7%)
Protein21.7 g (43%)
Sodium387.6 mg (19%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
300gdried pasta
whatever shape you prefer
low-calorie cooking spray
2courgettes
cut into 1cm 0.5in diced
5spring onions
trimmed and sliced
1 tspsmoked sweet paprika
1 tspgarlic granules
400mlvegetable stock
or chicken, 2 vegetable or chicken stock cubes dissolved in 400ml boiling water
100gfrozen peas
100gspinach
lemon
juice of
150glow-fat cream cheese
2 x 160gtuna
tins, drained
40greduced-fat cheddar
grated
Instructions
Step 1
Preheat the oven to 190°C (fan 170°C/gas mark 5).
Step 2
Place a large pan of water onto the hob to boil for the pasta.
Step 3
Cook the pasta in the boiling water according to the packet instructions
Step 4
While the pasta is cooking, spray a large frying pan with low- calorie cooking spray and place over a medium heat.
Step 5
Add the courgettes and spring onions and sauté for 5 minutes, then stir in the paprika and garlic granules, and add the stock, frozen peas, spinach and lemon juice.
Step 6
Cook for 2-3 minutes until the spinach has wilted, then stir in the cream cheese.
Step 7
Break up the tuna into flakes in a bowl.
Step 8
Drain the pasta and add it to the pan of vegetables along with the tuna flakes.
Step 9
Stir together so that everything is well coated
Step 10
Place in a large ovenproof dish, sprinkle the grated cheese on top, place on a baking tray and cook in the oven for 15 minutes.
Step 11
Remove from the oven and serve.
Notes
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