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Photo of Tuna florentine pasta by WW

Tuna florentine pasta

5 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
A great way to get more of these nutritious green veggies into your day is with this pasta dish. Broccoli, spinach, peas and leek mixed with tuna and a cheesy sauce – is there any better way to enjoy pasta? Yum!


Dry wholemeal pasta

225 g, penne variety

Baby spinach leaves

120 g

Frozen green peas

½ cup(s), (60g)

Olive oil

1 tbs, extra virgin variety


2 clove(s), crushed


2 whole, thinly sliced

Plain flour

2 tbs

Skim milk

2 cup(s), (500ml)


300 g, cut into small florets

Canned tuna in springwater, drained

2 95g can, (2x185g cans) flaked

Grated parmesan cheese

¼ cup(s), (20g)

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, until tender, adding spinach and peas for the last minute of cooking time. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook garlic and leek, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and bring to the boil. Boil for 2 minutes or until mixture has thickened.
  3. Reduce heat to medium. Add broccoli and cook for 3 minutes or until just tender. Add pasta mixture and tuna and stir to combine. Season. Sprinkle pasta with parmesan and parsley.


TIP: Replace tuna with 200g shredded grilled skinless chicken breast.