Farfalle with Tuna, Lemon and Fennel
This warm flaked tuna and lemon pasta recipe is ready in 30 minutes.
Nutrition Information
- Calories: 166 kcal
- Carbohydrates: 22g
- Protein: 9g
- Potassium: 209mg
- Fiber: 2g
- Sugar: 1g
Ingredients:
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6 ounces dried whole grain farfalle (bow-tie) pasta
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1 (5 ounce) can solid white tuna (packed in oil)
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Olive oil (optional)
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1 cup fennel, thinly sliced (1 medium bulb)
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2 cloves garlic, minced
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½ teaspoon crushed red pepper
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¼ teaspoon salt
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2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
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2 tablespoons snipped fresh Italian (flat leaf) parsley
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1 teaspoon lemon peel, finely shredded
Instructions:
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Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm. Meanwhile, drain tuna, reserving oil. If necessary, add enough olive oil to measure 3 tablespoons total. Flake tuna; set aside.
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In a medium saucepan heat the 3 tablespoons of reserved oil over medium heat. Add fennel; cook for 3 minutes, stirring occasionally. Add garlic, crushed red pepper and salt; cook and stir about 1 minute or just until garlic is golden.
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Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until mixture starts to thicken. Stir in tuna; simmer, uncovered, about 1 minute more or until tuna is heated through.
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Pour tuna mixture over pasta; stir gently to combine. Sprinkle each serving with parsley and lemon peel.
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