Tuna florentine pasta

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

Tuna, canned in springwater, drained

2 can(s), (2x185g cans) flaked

grated parmesan cheese

¼ cup(s), (20g)

fresh flat-leaf parsley

2 tbs, finely chopped

cherry tomato

250 g, halved

green capsicum

1 large, thinly sliced


  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. Combine tomatoes and capsicum in a bowl and serve with pasta.


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

Start eating better than ever!