Tuna florentine pasta
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Wholemeal pasta, dry
225 g, penne variety
Baby spinach
120 g
Frozen green peas
½ cup(s), (60g)
Olive oil
1 tbs, extra virgin variety
Garlic
2 clove(s), crushed
Leek
2 whole, thinly sliced
Plain flour
2 tbs
Skim milk
2 cup(s), (500ml)
Broccoli
300 g, cut into small florets
Tuna, canned in springwater, drained
2 95g can, (2x185g cans) flaked
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
2 tbs, finely chopped
Instructions
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.
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