Nutrition balance score
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Ingredients
6 servings
300gdried pasta
whatever shape you prefer
low-calorie cooking spray
2courgettes
cut into 1cm dice
5spring onions
trimmed and sliced
½ tspsmoked sweet paprika
½ tspgarlic granules
400mlvegetable stock
or chicken
2vegetable stock cubes
or chicken, dissolved in 400ml boiling water
100gfrozen peas
100gspinach
0.5l emon
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. Cook the pasta in the boiling water according to the packet instructions.
Step 3
While the pasta is cooking, spray a large frying pan with lowcalorie cooking spray and place over a medium heat. Add the
Step 4
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. Cook for 2—3 minutes until the spinach has wilted, then stir in the cream cheese.
Step 5
Break up the tuna into flakes in a bowl.
Step 6
Drain the pasta and add it to the pan of vegetables along with the tuna flakes. Stir together so that everything is well coated. 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. Remove from the oven and serve.
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