Pasta with Tuna and Sautéed Vegetables

عنود السقاطChef

Ingredients

• Pasta, cylindrical shape
  350 grams
• Tuna in water, light rosemary
  350 grams
• Carrot
  1
• Zucchini
  1
• Spring Onion
  1
• Cherry tomatoes
  200 grams
• Garlic cloves
  1
• Olive oil
  40 grams
• Parsley
  1
• Salt
  1

Steps

1. 1

   Boil a generous amount of water in a large pot, then add salt and pasta. Slice the spring onion into thin rings. Julienne the carrot and zucchini, and cut the cherry tomatoes in half.

   Required Tools:

   Pot

   Knife

   Cutting Board

   15 min
2. 2

   Heat some oil in a large frying pan, then add the garlic, onion, zucchini, and carrot. Sauté the vegetables for a few minutes, then season with salt.

   Required Tools:

   Frying Pan

   10 min
3. 3

   Drain the sautéed vegetables, remove the garlic, then fry the halved tomatoes in the pan for 3 minutes. Add the vegetables and the drained cooked pasta to the pan. Cook for a few minutes, then add the well-drained tuna. Remove from heat and garnish with chopped parsley.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Carrotper 100g

Energy41 kcal

Protein0.93 g

Total Fat0.24 g

Carbohydrate9.58 g

Dietary Fiber2.8 g

Total Sugars4.74 g

Water88.29 g

Zucchiniper 100g

Energy17 kcal

Protein1.2 g

Total Fat0.3 g

Carbohydrate3.1 g

Total Sugars1.7 g

Dietary Fiber1 g

Water95 g

Spring Onionper 100g

Energy32 kcal

Protein1 g

Total Fat0.1 g

Carbohydrate7.3 g

Dietary Fiber1 g

Total Sugars3.9 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Parsleyper 100g

Energy36 kcal

Protein3 g

Total Fat0.4 g

Carbohydrate6 g

Dietary Fiber3.3 g

Total Sugars0.9 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags