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Prep Time:
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Cook Time:
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Recipe Yield: 4
Ingredients:
- 2 (2.6 oz.) Pouches - Yellowfin Tuna in Extra Virgin Olive Oil
- 1⁄2 pound spinach linguini
- 2 tsp. olive oil
- 1 tsp. garlic
- 1⁄2 cup chopped onion
- 1 cup sliced button mushrooms
- 5 canned artichoke hearts, drained and quartered
- 12 cherry tomatoes, halved
- 3 Tbsp. prepared basil pesto
Directions:
- Boil linguini until just tender.
- Meanwhile, heat olive oil in large skillet over medium heat. Add garlic and onion and sauté for 3 – 4 minutes. Add mushrooms and continue sautéing until vegetables are soft.
- Add artichoke hearts, cherry tomatoes and tuna and toss. Stir in basil pesto to coat.
- Drain pasta and place back in sauce pan. Mix in vegetable and tuna mixture. Serve with grated parmesan cheese on the side.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 390 | |
| Total Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 15mg | 5% |
| Sodium | 270mg | 11% |
| Total Carbohydrate | 50g | 17% |
| Dietary Fiber | 4g | 16% |
| Sugars | 5g | |
| Protein | 21g | |
| Vitamin A | 10% | |
| Vitamin C | 15% | |
| Calcium | 2% | |
| Iron | 15% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
