Tuna Pasta Primavera

Oxmoor House
total time: 12 minutes
6 servings.


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8 ounces bow tie pasta, uncooked
1 pound fresh asparagus
1 cup frozen English peas
1/4 cup sliced green onions
1/2 teaspoon salt
2 teaspoons olive oil
1 cup seeded, chopped tomato
1/4 cup lemon juice
2 (6-ounce) cans low-sodium white tuna packed in water, drained and coarsely flaked
1/2 teaspoon freshly ground pepper


Cook pasta according to package directions, omitting salt and fat; drain, reserving 3 tablespoons of pasta water.

While pasta cooks, snap off tough ends of asparagus. Remove scales from stalks, if desired. Cut asparagus into 1-inch pieces.

Combine asparagus and peas in a steamer basket over boiling water. Cover and steam 3 to 4 minutes or until asparagus is crisp-tender. Drain.

Combine steamed vegetables, green onions, salt, and olive oil in a large bowl. Add pasta, reserved pasta water, tomato, and lemon juice; toss well. Add tuna; toss. Sprinkle with freshly ground pepper.

Created date

August 2009

Nutritional Information

Calories 153
Caloriesfromfat 14 %
Fat 2.4 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.6 g
Carbohydrate 18.8 g
Fiber 2.7 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 251 mg
Calcium 0.0 mg