Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!
Tuna Primavera
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 7
Ingredients
- 1 package (9 oz) refrigerated fettuccine
- 1 box (9 oz) frozen asparagus cuts
- 1 1/2 cups julienne carrots (from 10-oz bag)
- 2 tablespoons water
- 1 can (12 oz) solid white tuna in water, drained, flaked
- 1 jar (15 oz) Alfredo pasta sauce
- Chopped fresh parsley, if desired
Instructions
-
Step1Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
-
Step2Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
-
Step3In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.
Nutrition
640
Calories
36g
Total Fat
33g
Protein
47g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 1/4 Cups)
- Calories
- 640
- Calories from Fat
- 320
- Total Fat
- 36g
- 55%
- Saturated Fat
- 21g
- 105%
- Trans Fat
- 1g
- Cholesterol
- 125mg
- 42%
- Sodium
- 770mg
- 32%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 190%
- 190%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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