Thursday, September 25, 2014

Spaghetti with tuna, spinach and tomato

Spaghetti with tuna, spinach and tomato image


400 g spaghetti
150 g baby spinach
1 punnet cherry tomatoes, tomatoes cut in half
400 g tinned tuna in brine
1 birdseye chilli, seeded and sliced
Grated zest of 1 lemon
Freshly ground black pepper
2 tablespoons olive oil

Cooking method

1. Cook spaghetti in boiling water. While the spaghetti is cooking, toss the baby spinach, halved cherry tomatoes, drained and crumbled tuna, chilli and lemon zest in a large mixing bowl. 

2. When spaghetti is cooked, drain and add to the mixing bowl. Toss all ingredients together. The heat of the spaghetti will warm all the ingredients and wilt the spinach. Season with freshly ground black pepper. 

3. Divide between 4 pasta bowls and drizzle ½ tablespoon olive oil over each bowl.

Notes: Use egg free pasta if you are preparing food for people with an allergy to egg.

For Nutritional facts click this >>>> Nutrition 

Source: Victorian Government 

The Better Health Channel

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