Tuna and String Bean Pasta
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 94 μg | (157 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Spaghetti
- 1 garlic clove (finely chopped)
- 4 cups Green beans (chopped)
- 2 Tbsps olive oil
- ⅜ cup dry white wine
- ⅞ cup cream (at least 30% fat)
- 2 ¼ cups canned Tuna (in water, drained)
- 4 scallions (cut diagonally into rings)
- 4 Tomatoes (peeled and diced)
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Fry the garlic and the beans in hot oil and deglaze with the white wine. Simmer for 3-4 minutes. Add the cream, tuna, spring onions and tomatoes and simmer for a further 2-3 minutes. Season with salt and ground black pepper.
3.
Arrange the spaghetti on plates and place the tuna-vegetable sauce on top.
