Tuna pesto penne with peas & green beans
713 kcal per person
52g Protein
72g Carbs
24g Fat
16g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 5 ounces green beans (frozen) (140 g)
- 2 ounces garden peas (frozen) (56 g)
- 1 clove garlic (5 g)
- ½ red onion
- 1 tablespoon olive oil (15 ml)
- 1 pinch chili powder (1 g)
- 5 ounces tuna, in water (140 g)
- 1 tablespoon pesto (15 g)
Preparing this recipe
- Cook the penne according to package directions.
- Cook the green beans and peas in a small saucepan with a splash of water for 4–5 minutes, until tender-crisp.
- Finely chop the garlic and thinly slice the onion.
- Heat the oil in a skillet over medium heat. Sauté the garlic, onion, and chili powder for about 2 minutes, until fragrant.
- Drain the tuna and flake it with a fork.
- Drain the penne and vegetables, then add them to the skillet along with the tuna and pesto. Toss well and cook for 2–3 minutes, until heated through.
- Spoon into a bowl and season with salt and pepper to taste.
Tip van FitChef
1. Add a splash of pasta water for a silkier sauce.
2. A squeeze of lemon keeps it fresh and balanced.
3. Fresh parsley adds a clean, vibrant finish.
