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Tuna Pasta Primavera

Yield 6 servings.
total time: 12 minutes

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.

Cooking Light 5-Ingredient 15-Minute Cookbook