Pasta with Lemon and Tuna
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1049
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,049 cal. | (50 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tagliatelle
- salt
- 2 cans Tuna (about 185 grams, packed in its own juice)
- 1 organic lemon
- 1 garlic clove
- 2 Tbsps olive oil
- 300 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- 2 Tbsps freshly chopped Dill
- 75 grams toasted slivered almonds
Preparation steps
1.
Cook tagliatelle in salted boiling water until al dente. Drain tuna well and flake with a fork. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Peel and finely chop garlic. In a pan, cook garlic in hot oil until translucent.
2.
Add tuna and cream and simmer over medium heat, about 5 minutes. Season with salt, pepper and 1.5 tablespoons lemon juice. Stir in zest and dill. Drain cooked pasta well and mix with sauce. Stir in almonds and toss well. Serve pasta in preheated bowls.
